Friday, October 8, 2010
My Uni coursemate, Candy taught me to use shallots in this soup, so that they'll look like little huge pearls in the soup. Thanks, Candy!!!
250gm chicken breast meat, cubed
250gm baby potatoes, peeled
250gm baby carrots, rinsed
250gm cherry tomatoes, tops trimmed
125gm shallots, peeled
Salt and pepper to taste
Bring water to a boil and put in everything. Bring back to a boil and let it simmer on low heat for 2 hours.
Season with salt and pepper, and turn off the heat.
***This version taste even better than those using regular sizes vegetables.***