Chilled Cream of Vegetable Soup
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
celery leaves
chopped |
* |
| 1 | medium |
carrots
diced |
|
| 1 | small |
green bell peppers
diced |
|
| 1 | cup |
spinach
chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | large |
onions
chopped |
|
| 4 | cups |
chicken broth
|
|
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | each |
cloves, whole
|
*
|
| 1 | clove |
garlic
|
|
| ¼ | cup |
rice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
egg yolks
|
*
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
chives
minced |
*
|
| 2 | medium |
tomatoes
peeled and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
celery leaves
chopped |
* |
| 1 | medium |
carrots
diced |
|
| 1 | small |
green bell peppers
diced |
|
| 237 | ml |
spinach
chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | large |
onions
chopped |
|
| 946 | ml |
chicken broth
|
|
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2 | each |
cloves, whole
|
*
|
| 1 | clove |
garlic
|
|
| 59 | ml |
rice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
egg yolks
|
*
|
| 473 | ml |
light cream (half&half)
|
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
chives
minced |
*
|
| 2 | medium |
tomatoes
peeled and chopped |
|
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.
