Tomato corn soup
Chicken soup
- 2 ONIONS, chopped
- 2 TBSP OLIVE OIL
- 1 KG TOMATOES, cut in four
- 1/2 LITER VEGETABLE STOCK
- 1 CAN OF CORN
- FRESH BASIL LEAVES, cut
- 1 CHICKEN
- 2 TOMATOES, chopped
- 3 CARROTS, chopped
- 2 ONIONS, chopped
- 150 GRAM FRENCH BEANS cut into pieces
- 1 TSP NUTMEG
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.
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.
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