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4
first-course servingsEasy
Published 1998
Think of this more as a cabochon ruby than a clear red gem. We are leaving the translucent-soups world for another group of very good gelled soups that are fairly opaque.
This soup can be vegetarian if the vegetable stock and agar-agar are used.
If using gelatin, sprinkle it over the chicken stock and let stand until softened, 2 minutes. If using agar-agar, in a small saucepan, bring the stock and agar-agar to a boil. Lower the heat. Simmer for 5 minutes. Remove from the heat.
In a medium saucepan, combine the tomatoes, dill, salt, garlic, hot red pepper sauce, and celery seed. Cook over very low heat until steaming but not boi