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Vegetable Consomme Recipe

   
 

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     Vegetable Consomme

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4
Preptime   30 mins

Ingredients
6 sprigs parsley
2 cloves garlic
2 bay leaves
1 teaspoon black peppercorns
1 tbl butter or marg
1 medium leek, white part only, sliced and rinsed
4 cups water
2 vegetable stock cubes
2 medium stalks of celery
 
2 medium carrots, peeled
125 g mange-tout, trimmed

Instructions
Using a peice of muslin and string, tie the parsley and garlic, bay leaves and peppercorns together tightly to form a small parcel, called a bouquet garni.
In a large saucepan, melt the butter over low heat. Add the leak and saute for about 5 minutes until soft. Add the water, stock cubes and the bouquet garni. Increase the heat to high, cover and bring to boil.
Meanwhile, slice the celery and carrots into matchstick strips. Add them to the boiling consomme. Reduce the heat to moderate and simmer for 5 to 8 minutes until the veghetables are just tender. Slice the mange-tout into thirds lengthwise, if desired. Remove the bouquet garni, stir in the mange-tout and cook for 1 minute. Ladle into bowls and serve immediately.


Originally Submitted
12/30/2008





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