A cold chicken and vegetable soup
Recipe courtesy of Graham Kerr
Episode: Tearaway Soup
6 servings


  • 1/4 cup finely chopped celery
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped leeks
  • 2 tablespoons clarified butter
  • 2 teaspoons finely chopped chives
  • 2 teaspoons finely chopped basil
  • 2 pounds tomatoes, sliced
  • 2 cups chicken stock
  • Freshly ground salt, to taste
  • Freshly ground pepper, to taste
  • 1 teaspoon hot pepper sauce, or to taste


In a large pot, saute celery, onion and leeks in clarified butter. Season with herbs and gently saute for 4 minutes. Add tomatoes. Add chicken stock and cover.

Boil for 15 minutes, stirring occasionally. Season with salt and white pepper. Pass soup through sieve to break apart; do not blend. Add hot pepper sauce to taste and chill. Serve cold.

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