Recipe courtesy of Graham Kerr

Tearaway Soup

A cold chicken and vegetable soup
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  • Yield: 6 servings
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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


  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.

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