Preparation without cooking broth: 15 min.
Cooking time: about 20 min.
Can be frozen.
1 -2 tablespoon butter or fat from the broth
1-1 1/2 liter of sieved broth
4 peeled tomatoes (fresh or canned)
2 tablespoons finely chopped parsley
3 dl [0,6 pt] deep-frozen corn
3 dl [0,6 pt] boiled chicken meat
Salt, pepper powder
50 g [1,75 oz] salted peanuts (optional)
 Clean carrots, leeks and celery and cut into small pieces. Fry the vegetables soft but not brown in butter or chicken grease.
 Add the broth, the tomatoes cut into pieces and the parsley. Bring to a boil and allow the soup to boil for about 15 min. Place the lid only halfway on the saucepan while the soup boils.
 Cut the chicken meat into strips and add them and the deep-frozen corn. Reheat the soup and taste it with salt and paprika powder. Crush the peanuts in a mortar and serve them in a separate bowl, so everyone can sprinkle a little over their soup to taste.
Serve French white bread as an accessory.