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Recipe
Chilled Cream Of Vegetable Soup Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 58 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 365mg | 10% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.34g | 2% |
| Protein 3.0g | 5% |
Ingredients Convert Measures
- 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
- 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.
- Stir in half and half and simmer 2 or possibly 3 min, stirring constantly.
- 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.
