Rice and Vegetable Soup with Lemon and Chervil
Cook rice in salted water, according to package instructions. Peel and chop carrots and kohlrabi. Rinse, trim and divide cauliflower into florets. Bring vegetable broth to a boil in a large pot. Add vegetables and cook 15-20 minutes. In the last 5 minutes, add the peas.
Rinse chervil, shake dry and finely chop. Mix chervil and rice into the broth with vegetables. Season to taste with salt and pepper. Whisk egg yolks with lemon juice and stir into the hot (but not boiling) soup. Serve immediately.