Recipe: Chicken and Tomato Soup
SoupsCHICKEN AND TOMATO SOUP
2 slices onion, chopped fine
2 sprigs parsley, chopped fine
1 tablespoon butter or fat
3 cups chicken or veal broth from stock
1 tablespoon cornstarch
water
1/2 can tomatoes
Salt and pepper
2 to 3 tablespoons cold water
Cook the onion and parsley in the hot fat till yellowed.
Add the tomatoes and broth and let simmer fifteen minutes.
Press through a sieve. Reheat to the boiling point; stir in the cornstarch mixed with the cold water; let cook ten minutes. Skim and season.
2 ounces bread (2 or 3 slices)
Salt and pepper
5 cups broth
Free the bread from crust, break it in pieces, add to the broth and let simmer about twenty minutes. Stir the soup occasionally with a wooden spoon.
When all of the bread is reduced to a pulp and the soup is thickened uniformly, add salt and pepper as needed and serve.
1 pint lamb broth (liquid) in which lamb was boiled
1/4 carrot, cut in match-like pieces
1/2 cup tomato puree (cooked)
1/4 green or red pepper, cut in shreds
tomatoes, strained
1/2 of an onion, cut in thin shreds
1/4 cup cooked rice
1/2 teaspoonful of salt
Cook the pieces of onion, carrot and pepper in boiling water till tender; drain and add to the broth with the tomato, rice and salt. Let simmer five minutes.
2 slices onion, chopped fine
2 sprigs parsley, chopped fine
1 tablespoon butter or fat
3 cups chicken or veal broth from stock
1 tablespoon cornstarch
water
1/2 can tomatoes
Salt and pepper
2 to 3 tablespoons cold water
Cook the onion and parsley in the hot fat till yellowed.
Add the tomatoes and broth and let simmer fifteen minutes.
Press through a sieve. Reheat to the boiling point; stir in the cornstarch mixed with the cold water; let cook ten minutes. Skim and season.
2 ounces bread (2 or 3 slices)
Salt and pepper
5 cups broth
Free the bread from crust, break it in pieces, add to the broth and let simmer about twenty minutes. Stir the soup occasionally with a wooden spoon.
When all of the bread is reduced to a pulp and the soup is thickened uniformly, add salt and pepper as needed and serve.
1 pint lamb broth (liquid) in which lamb was boiled
1/4 carrot, cut in match-like pieces
1/2 cup tomato puree (cooked)
1/4 green or red pepper, cut in shreds
tomatoes, strained
1/2 of an onion, cut in thin shreds
1/4 cup cooked rice
1/2 teaspoonful of salt
Cook the pieces of onion, carrot and pepper in boiling water till tender; drain and add to the broth with the tomato, rice and salt. Let simmer five minutes.
MsgID: 1417344
Shared by: Halyna - NY
In reply to: ISO: Mama Mandolas Sicilan chicken soup
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: Mama Mandolas Sicilan chicken soup
Board: Copycat Recipe Requests at Recipelink.com
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