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2 ONIONS, chopped
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2 TBSP OLIVE OIL
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1 KG TOMATOES, cut in four
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1/2 LITER VEGETABLE STOCK
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1 CAN OF CORN
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FRESH BASIL LEAVES, cut
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1 CHICKEN
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2 TOMATOES, chopped
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3 CARROTS, chopped
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2 ONIONS, chopped
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150 GRAM GREEN BEANS, cut into pieces
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1 TSP NUTMEG
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Fry the onions in the olive oil for 5 minutes, add the tomatoes and
fry a few minutes more. Add the stock and cook 15 minutes. Puree the soup
through a sieve (if you want to use a food processor, you need to take the
skin off the tomatoes first, but the taste and color are better through an old
fashioned sieve). Reheat the soup, stir in the corn, sprinkle basil leaves on
top.
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Add 1 1/2 liter
water and 1 1/2 teaspoon salt to the chicken. Bring to the boil and simmer
for 3 hours. Take off the skin and take the meat off the bones. Chop the
meat and put back in the soup, as well as the carrots, the onions, the beans
and the nutmeg. Cook for 20 minutes. Add the tomatoes and cook 3 minutes
more.
Click on the
chicken soup page for more delicious chicken soup recipes.
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