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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. CONSOMME PRIMAVERA

  3. 4 Preparation Time :

  4. Categories : Italian

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 Onion

  7. 2 Stalks celery

  8. 1 And 1/2 Carrots

  9. 1 Turnip

  10. 1 Parsnip

  11. 3 lb Chicken backs and necks

  12. 1 Bay leaf

  13. 1 Cl Garlic

  14. 1 Sprig fresh thyme

  15. 2 Sprigs fresh parsley

  16. 1 t Whole black peppercorns

  17. -Crushed

  18. Salt

  19. 1 Yellow squash

  20. 1 Zucchini

  21. 1 Leek

  22. 1/2 c Fresh enoki mushrooms,

  23. -Thinly sliced

  24. Coarsely chop the onion, celery, 1 carrot, the turnip,

  25. and parsnip. Place in a large stock pot. Add 1-1/2

  26. quarts water, the chicken parts, bay leaf, garlic,

  27. thyme, parsley, peppercorns, and salt to taste. Bring

  28. 2-1/2 to 3 hours.

  29. Strain through a double layer of cheesecloth. Set

  30. aside to cool.

  31. Peel the skins off the yellow squash and zucchini,

  32. discarding or reserving the pulp for other use.

  33. Julienne the peels, remaining 1/2 carrot, and the leek

  34. 1/8 in. by 2 in. matchsticks. Place in a

  35. steamer over boiling water; cook 1 minute. Remove and allow to cool.

  36. Skim any fat that has risen to the top of the

  37. consomme. Return the broth to a slow simmer; cook

  38. until reduced to one-fourth its original volume.

  39. To serve, divide among four soup bowls. Garnish with

  40. the julienned vegetables & the mushrooms. - - - - - - - - - - - - - - - - - -

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