Chilled Cream of Vegetable Soup
Submitted by kimlein
Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis chilled vegetable soup is the kind of thing you serve on a hot summer evening and watch people go quiet with the first spoonful. Spinach, carrots, celery leaves, green pepper, and onion simmer in chicken broth with a bouquet garni of parsley, bay leaf, thyme, cloves, and garlic. Rice cooks right in the pot, adding body when the whole thing gets pureed.
The enrichment step is old-school French technique. Temper beaten egg yolks with a few spoonfuls of hot soup, then stir the mixture back in and cook gently without boiling. The yolks thicken the base and give it a silky, velvety texture that cream alone can’t achieve. Half-and-half goes in last, and then the whole pot chills until cold.
Serve it in chilled bowls with a dollop of sour cream, minced chives, parsley, and chopped fresh tomato on top.
Chef Tips
- Temper the egg yolks slowly by adding hot soup a spoonful at a time. Dumping them straight in scrambles them instantly
- Never boil after adding the yolks. Keep the heat gentle and stir constantly. The soup thickens below the boiling point
- Chill thoroughly, at least 4 hours. This soup is meant to be served very cold, so lukewarm doesn’t cut it
- If the soup separates after chilling, just give it a good stir before ladling into bowls
Variations
- Vichyssoise-style: Add a leek to the vegetable base and skip the green pepper
- Lighten it up: Use whole milk instead of half-and-half for a less rich version
- Herb-forward: Stir in a handful of fresh basil or tarragon right before pureeing
Ingredients
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.
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