Clear tomato soup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and chop the carrot and celery. Clean, wash and cut leek into thin rings. Bring the stock to the boil. Cook chicken meat at low heat for about 10 minutes in the broth. Add vegetables after about 5 minutes.

2. 2

   Drain the vegetables and meat, put aside and collect the stock. Peel onions and garlic, dice finely and stew in hot oil for about 5 minutes. Clean, wash, blanch and quench the tomatoes and peel the skin.

3. 3

   Cut the tomatoes into quarters and remove the seeds. Add tomato paste, skin and seeds to the onion-garlic mixture and sauté. Deglaze with the collected broth. Let simmer for about 20 minutes. Cut the meat into slices.

4. 4

   Cut the tomato quarters into slices. Wash parsley, pluck leaves and cut into strips. Pour soup through a very fine sieve, bring to the boil and season with salt and pepper. Heat the meat, tomato strips and diced vegetables in it.

5. 5

   Pour soup into cups and serve sprinkled with parsley.

Nutrition Facts

KCAL
140 kcal

CARBS
6 g

FATS
8 g

PROTEINS
11 g