Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Large tomatoes |
| 2 \N | Green bell peppers * |
| 1 \N | Leek;trimmed,cut in chunks |
| 4 \N | Egg whites; lightly beaten |
| 8 cups | Rich chicken stock |
| \N \N | Salt, pepper |
| 1 \N | Sm bunch chives; chopped |
| 2 ounces | Chopped pimiento |
*Note: Green bell peppers should be cored, seeded and quartered.
Peel, core and dice 4 tomatoes. Place in large saucepan and add green peppers, leek and egg whites, mixing well. Add chicken stock and season to taste with salt and pepper. Place over medium low heat and slowly bring to boil. Boil 5 to 10 minutes. Strain through sieve or strainer lined with linen towel or cheesecloth. Discard vegetables and refrigerateyy consomme until serving time. Just before serving, peel, core and seed remaining 2 tomatoes and dice fine. Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl. Pour chilled consomme over vegetables and serve at once. Consomme should be thick and syrupy but not set. Created by: Udo Nechutnys, Miramonte Restaurant & County Inn, Napa Valley (C) 1992 The Los Angeles Times