Consomé a La Andaluza

Consommé à La Andaluza

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This soup is what is known in France as consommé Madrilène, the difference being as follows: In the French recipe it is made with chicken stock, strongly flavoured with celery and tomato juice. It is quite clear, and when served hot is garnished with tomatoes cut in small dice, and when served cold it is ungarnished. In Spain, however, ordinary consommé is used and the tomato purée thickens it slightly.

Ingredients

  • Consommé, tomato purée
  • 1 or 2 tablespoons of vermicelli.

Method

Bring the soup to the boil, add a few tablespoons of tomato purée and, 5 minutes before serving, add the vermicelli.