A cold chicken and vegetable soup
Ingredients
- 1/4 cup finely chopped celery
- 1 small onion, finely chopped
- 1/4 cup finely chopped leeks
- 2 tablespoons clarified butter
- 2 teaspoons finely chopped chives
- 2 teaspoons finely chopped basil
- 2 pounds tomatoes, sliced
- 2 cups chicken stock
- Freshly ground salt, to taste
- Freshly ground pepper, to taste
- 1 teaspoon hot pepper sauce, or to taste
Directions
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.
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