Chicken and Tomato
Bouillon





Ingredients

  • 1/2 an onion
  • 1/4 carrot
  • 3 Tablespoons butter
  • 1 pint of water
  • 1 soup-bag
  • 1 parsley branch
  • yellow rind of 1 lemon
  • 1 quart of chicken broth
  • liquid drained from 1 can of tomatoes
  • whites of 2 eggs
  • crushed shell of several eggs
  • salt and pepper

Directions

Cut the onion and carrot in thin slices

Cook in the butter until softened

Add the "soup-bag" (bags of sweet herbs and spices prepared especially for soup) parsley, lemon rind and water and let simmer half an hour

Add the broth, liquid drained from the tomatoes, the whites of egg slightly beaten, crushed shells, salt and pepper

Mix all together thoroughly

Set over the fire and stir constantly until the boiling point is reached

Let boil five minutes, then draw to a cool part of the range and let stand ten minutes

Strain through a napkin laid over a colander

Reheat before serving

The liquid in which a fowl has been cooked, is preferable, but broth made from the remnants and bones of a roast fowl may be used.

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