Recipe courtesy of Graham Kerr
Tearaway Soup
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 103
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 598
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.