Cream Consomme
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
grated |
|
| 1 | each |
apples
tart, unpeeled, grated |
|
| 31 ½ | ounces |
beef stock
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
curry powder
imported |
|
| 1 | each |
apples
red, unpeeled, chopped, for garnish |
|
| 2 | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
grated |
|
| 1 | each |
apples
tart, unpeeled, grated |
|
| 910.3 | ml/g |
beef stock
|
|
| 355 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
curry powder
imported |
|
| 1 | each |
apples
red, unpeeled, chopped, for garnish |
|
| 3E+1 | ml |
lemon juice
fresh |
|
Directions
Add the grated onion and apple to the consomme and cook until tender, about 12 minutes.
Purée in a blender, then put through a strainer.
Stir in cream and season with paprika and curry powder.
Refrigerate until ready to serve.
Reheat slowly, just until heated through.
Serve in small cups garnished with chopped unpeeled apple sprinkled with lemon juice.
