Please consult the OU's guidelines for checking fruits and vegetables.


| Not Listed


1 cup chopped celery leaves
1 medium carrot, chopped
1 small green pepper, diced
1 cup chopped spinach leaves
1/2 cup chopped parsley
1 large onion, chopped
4 cups vegetable broth
3 sprigs parsley
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoons ground cloves 1 clove garlic
1/4 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


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. Bring to a boil cover and simmer for 40 minutes. Discard the parsley and bay leaf. Puree the soup in batches in the blender. Return soup to the stock pot and bring to a boil. In a smaller bowl beat the egg yolks and stir a little of the soup into the beaten egg yolks. Stir yolk/soup mixture into the hot soup and simmer, stirring until smooth, do not boil. Stir in the half and half and simmer 3 more minutes, stirring constantly. Remove the soup from the heat and chill thoroughly. If the soup separates while chilling, just stir before serving. To serve garnish with sour cream, parsley, chives and chopped tomatoes.