Koninklijke kippenbouillonsoep

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3/4 liter kippenbouillon
2 ontvelde tomaten in zeer kleine stukjes
1 eetlepel tomatenpuree
1 1/2 dl droge sherry
zout, versgemalen peper
2 eetlepels kleingesneden bieslook
soepstengels

Breng in een pan de kippenbouillon aan de kook.
Voeg de stukjes tomaat en de tomatenpuree toe, zet het vuur
laag, leg het
deksel op de pan en laat de soep 10 minuten zachtjes
koken.
Roer de sherry door de soep en breng haar met wat zout en
peper op smaak.
Verdeel de soep over 4 borden en bestrooi die met het
bieslook.
Geef er soepstengels bij.