Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped celery leaves 2 Whole cloves
1 md Carrot; diced 1 Garlic clove
1 sm Green bell pepper; diced 1/4 c Rice
1 c Chopped spinach leaves Salt, pepper
1/2 c Chopped parsley 2 Egg yolks
1 lg Onion; chopped 2 c Half and half
4 c Chicken broth Sour cream
3 Parsley sprigs Parsley; minced
1 Bay leaf Chives; minced
1/2 ts Dried thyme 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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