Recipe courtesy of Graham Kerr

Tearaway Soup

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  • Yield: 6 servings
A cold chicken and vegetable soup



  1. 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.
  2. 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.