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.
  (C) 1992 The Los Angeles Times