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Consomme Rose

chef.tim.lee's picture
Ingredients
  Ripe red tomatoes 1 Pound
  Celery stalks 2
  Carrots 2
  Rich chicken stock 5 Cup (80 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Firm tomatoes 1⁄2 Pound (For Garnish)
  Canned red pimento 4 Ounce (For Garnish, 1 Can)
  Parsley/Chives 2 Tablespoon, finely chopped (For Garnish)
Directions

MAKING
1 Coarsely chop tomatoes ,celery and carrots.
2 In a large saucepan, add chicken stockand all the chopped vegetables.
3 Bring to a boil and simmer gently for 30 minutes.
4 For the garnish: Cut the peeled and seeded tomatoes into small dices,
5 Drain the pimientos and dice them too.
6 Through a cheesecloth lined seive,strain the stock.
7 Add diced tomato and pimento garnish.
8 Sprinkle with salt and pepper and bring just to boiling point again.

SERVING
9 Sprinkle with parsley or chives and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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