Chicken Tomato Bouillon with Pesto

Yield: 6qt (6 L) Portions: 24 Portion size: 8floz (250 mL)

U.S.

Metric

Ingredients

Procedure

6 qt

6 L

Chicken stock

l.

Place the stock, juice, celery, onion, basil, and thyme in a

Z qt

Z L

Tomato juice

saucepot. Bring to a boil.

S oz

Z5O g

Celery, chopped

Z.

Simmer about 45 minutes, until vegetables are soft and fla

S oz

Z5O g

Onion, chopped

vors are well blended.

l'/2 tsp

7 mL

Dried basil

3.

Strain and season with salt, pepper, and a pinch of sugar.

^ tsp

Z mL

Dried thyme

to taste

to taste

Salt

to taste

to taste

Pepper

pinch

pinch

Sugar

lZ fl oz

375 mL

Pesto (p. 644) thinned

4.

Garnish each portion with 1 tbsp (15 mL) pesto lightly

with olive oil swirled into the soup.

with olive oil

Per serving:

Calories, 210; Protein, 3 g; Fat 21 g (87% cal.); Cholesterol, 10 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 410 mg.

Chicken Tomato Bouillon with Pesto swirled into the soup.

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