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Fresh tomato broth
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Total Time:
1 hour 50 minutes
Light and luxurious summer broth. Enhance with cooked pasta or tortellini for a heartier meal.
Ingredients:
  • 4 onions
  • 6 cloves of garlic
  • 4 sticks of celery
  • 20 large ripe mixed-colour tomatoes (about 2.5kg)
  • 1 x 2kg whole free-range chicken fat trimmed off
  • 1 tablespoon tomato purée optional
Instructions:
  • Prepare the vegetables by peeling and roughly chopping the onions and garlic, trimming and roughly chopping the celery, and roughly chopping the tomatoes. Place the chicken, onions, garlic, celery, and tomatoes in a large saucepan, cover with cold water, and bring to a boil over high heat for about 30 minutes. Once boiling, reduce to a simmer over medium heat with the lid slightly ajar and cook for 1 hour or until the chicken is cooked through. Remove the chicken and set aside. Strain the soup through a fine sieve, then strain it through 4 layers of muslin for further clarification. Taste and season with salt and pepper if needed. Skim off any fat if serving immediately, or chill and remove any set fat before reheating. For added color, mix a cup of broth with 1 tablespoon of tomato purée, then return it to the soup. Serve with a drizzle of basil oil, herbs, and Parmesan if desired. Delicious!

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