Cream of Vegetable Soup

• 1 12 tablespoons rice
• 2 quarts salt water
• 1 cup celery, diced
• 1 cup carrot, diced
• 23 cup onion, diced
• 23 cup cauliflower, diced
• 12 cup spinach, chopped
• 14 cup parsley, chopped
• 1 cup fresh peas (or frozen)
• 1 quart milk
• 1 egg yolk
• 12 teaspoon salt
• 1 dash pepper
• 1 pinch sugar

1. Cook rice in 2 quarts salted water for 10 minutes.
2. Add the vegetables that require longer cooking, then the other ones.
3. Cook until all are tender, then add 1 quart (or more) of milk and simmer; thicken with 1 tablespoon flour and a little water.
4. Taste for seasonings.
5. Just before serving, stir egg yolk into soup, stirring.

rice, salt water, celery, carrot, onion, cauliflower, spinach, parsley, fresh peas, milk, egg yolk, salt, pepper, sugar

Taken from www.food.com/recipe/cream-of-vegetable-soup-131549 (may not work)