Cheese Soup

For the cheese soup, in a saucepan, sauté onion in olive oil until translucent. Add tomatoes, bay leaf, cinnamon and paprika.

Deglaze with chicken soup, season with salt and pepper and simmer for about 1 hour.

Then strain the soup and put it back on the stove. Add the cooked rice. Mix eggs, butter and cheese well.

Stir a spoonful of hot soup into the egg mixture and slowly stir back into the hot soup to the rice.

Season the cheese soup with lemon juice and serve with chives.

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