Chicken Broth and Tomato Soup Recipe

• 1 tablespoon of butter
• 3 cups of chicken or veal broth from stock
• 1 tablespoon of cornstarch
• 2 slices of onion, chopped fine
• 2 or 3 tablespoons of cold water
• 2 sprigs of parsley, chopped fine
• ½ can of tomatoes
• Salt and pepper

1. Cook the onion and parsley in the butter until yellowed.
2. Add the tomatoes and broth and let simmer fifteen minutes.
3. Press through a sieve.
4. Reheat to the boiling point; stir in the cornstarch mixed with the cold water.
5. Let cook ten minutes.
6. Skim and season.

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