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
2 Chopped celery leaves
3 Chopped spinach leaves
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 31.4g49%
- Saturated Fat 8.3g42%
- Cholesterol 213.6mg72%
- Sodium 289.7mg13%
- Total Carbohydrate 33.9g12%
- Dietary Fiber 10.7g43%
- Sugars 4.3g
- Protein 70.1g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
bell, blending, boiling, broth, carrot, chicken, chilled, chopped, clove, cloves, cream, diced, dried, green, international, leaf, onion, parsley, pepper, rice
