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  Recipe Home » Soups » Chilled Cream Of Vegetable Soup
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  Chilled Cream Of Vegetable Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:
1 cup Chopped celery leaves
1 medium Carrot, diced
1 small Green bell pepper, diced
1 cup Chopped spinach leaves
1/2 cup Chopped parsley
1 large Onion, chopped
4 cup Chicken broth
3 Parsley sprigs
1 Bay leaf
1/2 tsp Dried thyme
2 Whole cloves
1 Garlic clove
1/4 cup Rice
Salt, pepper
2 Egg yolks
2 cup Half and half
Sour cream
Parsley, minced
Chives, minced
2 medium Tomatoes, peeled & chopped
Instructions:
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 puree 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.

(C) 1992 The Los Angeles Times
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