Consomme Primavera

* Exported from MasterCook *

Consomme Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion
2 Sprigs fresh parsley
2 Stalks celery
1 teaspoon Whole black peppercorns
1 And
Crushed
1/2 Carrots
Salt
1 Turnip
1 Yellow squash
1 Parsnip
1 Zucchini
3 pound Chicken backs and necks
1 Leek
1 Bay leaf
1/2 cup Fresh enoki mushrooms
1 Cl Garlic
Thinly sliced
1 Sprig fresh thyme

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.

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.
Converted by MMCONV vers. 1.10



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