|Chicken stock/Bouillon||1 1⁄2 Cup (24 tbs)|
|Beef stock/Bouillon / use cube / canned bouillon||1 1⁄2 Cup (24 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped leeks||1 Cup (16 tbs)|
1. Mix bouillons and tomato juice.
2. Bring to a boil, add vegetables and simmer 30 minutes. Taste, and add more salt and pepper if needed.
3. Strain. Reheat.
Madrilene may be served hot or chilled. Canned madrilene is popular with busy housekeepers. Chill in the can. Turn out into a chilled bowl, whip with a fork and serve at once in chilled cups. Top each serving with 1 1/2 to 2 tablespoons sour cream; or a little chopped parsley, chives or fresh dill, basil or chervil.