Tearaway Soup

Recipe Ingredients

1/4 cup	27g / 1oz	Finely-chopped celery
1 cup	62g / 2.2oz	Onion - finely chopped (small)
1/4 cup	36g / 1.3oz	Finely-chopped leeks
2 tablespoons	30ml	Clarified butter
2 teaspoons	10ml	Finely-chopped chives
2 teaspoons	10ml	Finely-chopped basil
2 lbs	908g / 32oz	Tomatoes - sliced
2 cups	474ml	Chicken stock
		Salt - to taste
		Freshly-ground white pepper - to taste
1 teaspoon	5ml	Hot pepper sauce - or to taste

Recipe Instructions

In a large pot, saute celery, onion, and leeks in clarified butter. Season with herbs and gently saute for 4 minutes. Add tomatoes. Add chicken stock and cover.

Boil for 15 minutes, stirring occasionally. Season with salt and white pepper. Pass soup through sieve to break apart; do not blend. Add hot pepper sauce to taste and chill. Serve cold.

This recipe yields 6 servings.

Description:

"A cold chicken and vegetable soup"

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0119) - from the - TV FOOD NETWORK

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