Consomme Madrilene
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
|
|
| 2 | each |
green bell peppers
cored, seeded and quartered. |
|
| 1 | each |
leeks
trimmed,cut in chunks |
*
|
| 4 | each |
egg whites
lightly beaten |
*
|
| 8 | cups |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | bunch |
chives
chopped |
*
|
| 2 | ounces |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
|
|
| 2 | each |
green bell peppers
cored, seeded and quartered. |
|
| 1 | each |
leeks
trimmed,cut in chunks |
*
|
| 4 | each |
egg whites
lightly beaten |
*
|
| 1.9 | l |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | bunch |
chives
chopped |
*
|
| 57.8 | ml/g |
pimentos
chopped |
|
Directions
Peel, core and dice 4 tomatoes.
Place in large saucepan and add green peppers, leek and egg whites, mixing well.
Add chicken stock and season to taste with salt and pepper.
Place over medium low heat and slowly bring to boil.
Boil 5 to 10 minutes. Strain through sieve or strainer lined with linen towel or cheesecloth.
Discard vegetables and refrigerate consomme until serving time.
Just before serving, peel, core and seed remaining 2 tomatoes and dice fine.
Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl.
Pour chilled consomme over vegetables and serve at once.
Consomme should be thick and syrupy but not set.
