*  Exported from  MasterCook  *
 
                             CONSOMME PRIMAVERA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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 & the mushrooms.
  
 
 
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