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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