A cold chicken and vegetable soup
Recipe courtesy of Graham Kerr
Episode: Tearaway Soup
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Yield:
6 servings

Ingredients

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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