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June 2018

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Consomme Primavera Recipe

Consomme Primavera recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Consomme Primavera recipe  PDF


1 Onion
2 Stalks celery
1 And
1/2 Carrots
1 Turnip
1 Parsnip
3 lb Chicken backs and necks
1 Bay leaf
1 Cl Garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 ts Whole black peppercorns
Crushed Salt 1 Yellow squash
1 Zucchini
1 Leek
1/2 c Fresh enoki mushrooms,
Thinly sliced 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 and amp the mushrooms.

Consomme Primavera recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
884 people have voted
Last Reviewed on 2018-06-24



Sunday, Jun 24 2018 Download & Print Consomme Primavera recipe  PDF   Easy Soup recipes RSS   New

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