Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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