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Chilled Cream of Vegetable Soup

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup celery leaves
chopped
*
1 medium carrots
diced
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1 small green bell peppers
diced
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1 cup spinach
chopped
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½ cup parsley leaves
chopped
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1 large onions
chopped
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4 cups chicken broth
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3 each parsley sprigs
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1 each bay leaves
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½ teaspoon thyme
dried
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2 each cloves, whole
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1 clove garlic
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¼ cup rice
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1 x salt
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1 x black pepper
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2 each egg yolks
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2 cups light cream (half&half)
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1 x sour cream
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1 x parsley leaves
minced
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1 x chives
minced
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2 medium tomatoes
peeled and chopped
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Ingredients

Amount Measure Ingredient Features
237 ml celery leaves
chopped
*
1 medium carrots
diced
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1 small green bell peppers
diced
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237 ml spinach
chopped
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118 ml parsley leaves
chopped
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1 large onions
chopped
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946 ml chicken broth
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3 each parsley sprigs
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1 each bay leaves
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2.5 ml thyme
dried
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2 each cloves, whole
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1 clove garlic
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59 ml rice
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1 x salt
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1 x black pepper
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2 each egg yolks
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473 ml light cream (half&half)
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1 x sour cream
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1 x parsley leaves
minced
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1 x chives
minced
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2 medium tomatoes
peeled and chopped
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Directions

Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle.

Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth.

Add to broth mixture along with rice.

Season to taste with salt and pepper.

Bring to boil, cover and simmer 40 minutes.

Discard seasonings in cheesecloth bag.

Press soup through fine sieve or purée in blender.

Return soup to kettle and bring to boil.

Beat egg yolks and stir a few tablespoons of soup into yolks.

Stir yolk mixture into hot soup and cook, stirring, until smooth.

Do not boil.

Stir in half and half and simmer 2 or 3 minutes, stirring constantly.

Remove from heat and chill thoroughly.

If soup separates, stir before serving.

Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 21748% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 280mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 66% Vitamin C 45%
Calcium 12% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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