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Consomme Primavera















Trans-fat Free, Low Carb


1 each onions
2 each celery stalks
½ each carrots
1 each turnip
1 each parsnips
3 pounds chicken necks
and backs
1 each bay leaves
1 each garlic cloves
1 each thyme sprigs
2 each parsley sprigs
1 teaspoon black peppercorns
whole, crushed
1 x salt
1 each yellow summer squash
1 each zucchini
1 each leeks
½ cup enoki mushrooms
fresh, thinly sliced


Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.

Place in a large stock pot.

Add 1½ quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste.

Bring very slowly to a simmer; cook 2½ 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 ½ carrot, and the leek into uniform 1/8x2 inch 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 and the mushrooms.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 496g (17.5 oz)
Amount per Serving
Calories 87863% of calories from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 238mg 79%
Sodium 206mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 137g
Vitamin A 42% Vitamin C 34%
Calcium 13% Iron 47%
* based on a 2,000 calorie diet How is this calculated?


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