Consomme Primavera
Yield
4 servingsPrep
15 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 2 | each |
celery stalks
|
|
| 0.5 | each |
carrots
|
|
| 1 | each |
turnip
|
*
|
| 1 | each |
parsnips
|
*
|
| 1.4 | kg |
chicken necks
and backs |
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
thyme sprigs
|
* |
| 2 | each |
parsley sprigs
|
*
|
| 5 | ml |
black peppercorns
whole, crushed |
|
| 1 | x |
salt
|
*
|
| 1 | each |
yellow summer squash
|
|
| 1 | each |
zucchini
|
|
| 1 | each |
leeks
|
*
|
| 118 | ml |
enoki mushrooms
fresh, thinly sliced |
*
|
Directions
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.
