Consomme primavera
Yield: 4 Servings
Ingredients:
- 1 Onion
- 2 Stalks celery
- 1 And
- 1/2 Carrots
- 1 Turnip
- 1 Parsnip
- 3 lb Chicken backs and necks
- 1 Bay leaf
- 1 Cl Garlic
- 1 Sprig fresh thyme
- 2 Sprigs fresh parsley
- 1 ts Whole black peppercorns -Crushed Salt
- 1 Yellow squash
- 1 Zucchini
- 1 Leek
- 1/2 c Fresh enoki mushrooms -Thinly sliced Coarsely chop the onion celery
- 1 carrot
Instructions:
the turnip and parsnip. Place in a large stock pot. Add 1-1/2 quarts water the chicken parts bay leaf garlic thyme parsley peppercorns and salt to taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours. Strain through a double layer of cheesecloth. Set aside to cool. Peel the skins off the yellow squash and zucchini discarding or reserving the pulp for other use. Julienne the peels remaining 1/2 carrot and the leek into uniform 1/8 in. by 2 in. matchsticks. Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool. Skim any fat that has risen to the top of the consomme. Return the broth to a slow simmer; cook until reduced to one-fourth its original volume. To serve divide among four soup bowls. Garnish with the julienned vegetables & the mushrooms.
