Recipe - Chilled Cream Of Vegetable Soup

1 cup Chopped celery leaves
1 md Carrot; minced
1 small Green bell pepper; minced
1 cup Chopped spinach leaves
One half cup Chopped parsley
1 lg Onion; chopped
4 cup Chicken broth
3 Parsley sprigs
1 Bay leaf
One half teaspoon Dried thyme
2 Whole cloves
1 Garlic clove
One fourth cup Rice
Salt, pepper
2 Egg yolks
2 cup Half and half
Sour cream
Parsley; minced
Chives; minced
2 md Tomatoes; peeled & chopped

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini