CHILLED CREAM OF VEGETABLE SOUP

      Title: CHILLED CREAM OF VEGETABLE SOUP
  Categories: Soups/stews, Vegetables
       Yield: 6 Servings
  
       1 c  Chopped celery leaves
       1 md Carrot; diced
       1 sm Green bell pepper; diced
       1 c  Chopped spinach leaves
     1/2 c  Chopped parsley
       1 lg Onion; chopped
       4 c  Chicken broth
       3    Parsley sprigs
       1    Bay leaf
     1/2 ts Dried thyme
       2    Whole cloves
       1    Garlic clove
     1/4 c  Rice
            Salt, pepper
       2    Egg yolks
       2 c  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
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