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 European - Chicken And Corn Soup With Late Summer Vegetables (Holland)
adapted from Soup and Bread by Crescent Dragonwagon
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Description
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Ingredients
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- 2 Quarts Chicken Stock
- 3 Cups White Wine
- 1 Can Tomato Paste
- 1 Teaspoon Hot Sauce
- 3 Cups Corn
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 2 Large Onion -- Chopped
- 1 Can Tomatoes -- Chopped
- 2 Small Zucchini -- Sliced
- 1 Cup Basil -- Chopped
- Salt And Pepper -- To Taste
- 2 Cups Chicken -- Cooked And Chopped
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Directions
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Combine stock and wine. Bring to a boil. Whisk in tomato pasta and hot sauce. Add corn and cook for 15 minutes. Saute onions in butter in oil for 5 minutes. Add tomatoes, simmer for 3 minutes. Add onion mixture to soup pot. Add zucchini, basil, salt, pepper and chicken to the pot. Simmer 5 minutes and serve.
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Serves
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4
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Time to Make
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0:00
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