Consomme Primavera
Ingredients
- 1 each onions
- 2 each celery stalks ⓘ
- 1/2 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
Instructions
- 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 1/8x2 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.
Nutrition & Diet Analysis (per serving)
405
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).