Title: Chilled cream of vegetable soup
 Categories: Soups, 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.