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Chilled Cream of Vegetable Soup

1 cup chopped celery leaves
1 medium carrot, chopped
1 small green pepper, diced
1 cup chopped spinach leaves
1/2 cup chopped parsley
1 large onion, chopped
4 cups chicken broth (or use vegetable broth for a vegetarian soup)
3 sprigs parsley
1 bay leaf
1/2 tsp. thyme
2 whole cloves
1 clove garlic
1/4 cup uncooked rice
salt and pepper to taste
2 egg yolks
2 cups half and half (you can use fat free)
For Garnish:
sour cream
minced parsley
minced chives
chopped tomatoes

Combine celery leaves, carrot, green pepper, spinach, chopped parsley,
onion and chicken broth in a kettle.  Tie parsley sprigs, bay leaf, thyme,
cloves and garlic in a small square of cheesecloth.
Add to the broth mixture along with the rice.  Season to taste with salt and pepper.  
Bring to a boil cover and simmer for 40 minutes.  Discard seasonings in the
cheesecloth.  Puree the soup in batches in the blender.  Return soup to the
kettle and bring to a boil.  Beat egg yolks and stir a little of the soup into the
egg yolks.  Stir yolk mixture into the hot soup and simmer, stirring until
smooth, do not boil.   Stir in the half and half and simmer 3 more minutes,
stirring constantly.  Remove from heat and chill thoroughly.  If the soup
separates while chilling, just stir before serving.  To serve garnish with sour
cream, parsley, chives and chopped tomatoes.
Serves 4-6.


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