Free Recipe Consomme Primavera
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Consomme Primavera Recipe
1 Onion
2 Stalks celery
1-1/2 Carrots
1 Turnip
1 Parsnip
3 lb Chicken backs and necks
1 Bay leaf
1 Clove 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
Consomme Primavera Preparation
1. Coarsely chop the onion, celery, 1 carrot, 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. 2. Strain through a double layer of cheesecloth. Set aside to cool. 3. 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. 4. 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. 5. To serve, divide among four soup bowls. Garnish with the julienned vegetables & the mushrooms. RISTORANTE GIOVANNI’S CHAGRIN BLVD., CLEVELAND WINE: CORTESE DI GAVI, 1981 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen’s MM Recipe Archive, .
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