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Chilled Cream of Vegetable Soup
Chilled Cream of Vegetable Soup Eileen Goltz | Pareve or Dairy
3½ hours 30 minutes
2 hours
1 hour
4 to 6 servings

  • 1 cup chopped celery leaves
  • 1 medium carrot, chopped
  • 1 small green pepper, diced
  • 1 cup chopped spinach leaves
  • ½ cup chopped parsley
  • 1 large onion, chopped
  • 4 cups vegetable broth
  • 3 sprigs parsley
  • 1 bay leaf
  • ½ teaspoon thyme
  • ½ teaspoon ground cloves
  • 1 clove garlic
  • ¼ cup uncooked rice
  • Salt and pepper to taste
  • 2 egg yolks
  • 2 cups half and half (you can use a non dairy equivalent)

    For Garnish:
  • Sour cream or non dairy equivalent
  • Minced parsley
  • Minced chives
  • Chopped tomatoes

  1. Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in a stock pot. Add the parsley, bay, thyme and cloves to the broth mixture along with the rice. Season to taste with salt and pepper.
  2. Bring to a boil, cover, and simmer for 40 minutes. Discard the parsley and bay leaf.
  3. Puree the soup in batches in the blender. Return soup to the stock pot and bring to a boil.
  4. In a smaller bowl beat the egg yolks and stir a little of the soup into the beaten egg yolks.
  5. Stir yolk/soup mixture into the hot soup and simmer, stirring until smooth, do not boil.
  6. Stir in the half and half and simmer 3 more minutes, stirring constantly.
  7. Remove the soup from the heat and chill thoroughly. If the soup separates while chilling, just stir before serving.
  8. To serve, garnish with sour cream, parsley, chives and chopped tomatoes.

This recipe can be doubled or tripled.

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