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  • Chilled Cream Of Vegetable Soup

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    Chilled Cream Of Vegetable Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Minced celery leaves
    • 1 med Carrot, diced
    • 1 sm Green bell pepper, diced
    • 1 c. Minced spinach leaves
    • 1/2 c. Minced parsley
    • 1 lrg Onion, minced
    • 4 c. Chicken broth
    • 3 x Parsley sprigs
    • 1 x Bay leaf
    • 1/2 tsp Dry thyme
    • 2 whl cloves
    • 1 x Garlic clove
    • 1/4 c. Rice Salt, pepper
    • 2 x Egg yolks
    • 2 c. Half and half Lowfat sour cream Parsley, chopped Chives, chopped
    • 2 med Tomatoes, peeled & minced

    Directions

    1. Combine celery leaves, carrot, green pepper, spinach, minced parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add in to broth mix along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 min. Throw away seasonings in cheesecloth bag. Press soup through fine sieve or possibly puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few Tbsp. of soup into yolks. Stir yolk mix into warm soup and cook, stirring, till smooth. Don't boil.
    2. Stir in half and half and simmer 2 or possibly 3 min, stirring constantly.
    3. Remove from heat and refrigeratethoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of lowfat sour cream and sprinkle with parsley, chives and minced tomato.

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