Consomme primavera

 
                             Consomme Primavera
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion
    2      Sprigs        fresh parsley
    2      Stalks        celery
    1      teaspoon      Whole black peppercorns
    1                    And
                         Crushed
      1/2                Carrots
                         Salt
    1                    Turnip
    1                    Yellow squash
    1                    Parsnip
    1                    Zucchini
    3      pound         Chicken backs and necks
    1                    Leek
    1                    Bay leaf
      1/2  cup           Fresh enoki mushrooms
    1      Cl            Garlic
                         Thinly sliced
    1      Sprig         fresh thyme
 
 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
 & the mushrooms.
 Converted by MMCONV vers. 1.10
 
 
 
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