in

Soup: Tomato Heart Soup

5 from 6 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 10 kcal

Ingredients
 

  • 1 packet Chicken hearts
  • 400 ml Chicken stock
  • 1 Onion
  • 1 bunch Spring leek
  • Salt and pepper
  • 1 pinch Sugar
  • 1 tbsp Tomato paste

Instructions
 

  • Clean the hearts well, cut in half and cook in salted water until soft. In the meantime, sweat the vegetables, add tomato paste and fill up with the stock. Then give everything to the heart and let it cook. Season to taste with the spices.

Nutrition

Serving: 100gCalories: 10kcalCarbohydrates: 1.7gProtein: 0.5gFat: 0.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Pork Loin Wrapped in Ham

Roasted Boletus and Asparagus