For 1 Serving(s)

• 1 Pineapple, skinned and cut in small pieces (Save some pieces for garnish)
• 1 can Chicken stock/broth
• 2 cups Water
• 1 Onion, fine chopped, small
• 1 tablespoon Butter

Ingredients for the four gelatins

• 4 1/4 ounce packets Unflavored gelatin
• 1 bunch Parsley
• 1 bunch Basil
• 1 pc Red bell pepper, seeded and cut in small cubes
• 2 pcs Red tomato, skinned

Steps

• Melt the butter and blanch onion in a quarter sauce pan.
• Mix pineapple, water, stock and bring to boil.
• Using a hand held food processor, pur´ee mixture.
• Allow to cool and strain with cheesecloth. Save the liquid and cool.

Prepare Each herb gelatin separately

• Place the water and herbs in a sauce pan to boil for 5 minutes.
• Pur´ee.
• Strain through cheesecloth and save the flavored water.
• Season with salt, pepper and hot pepper.
• Add one 1/4 ounce packet of gelatin, mix well, place in a mold and refrigerate.

For serving

• Place the cold pineapple soup in a bowl.
• Cut different color gelatins in cubes.
• Place into the soup together with chunk pineapple.
• Garnish with parsley and/or basil, red pepper, or tomato.
• NOTE: Excess gelatin may be frozen for later use