Carrot consomme

Yield: 1 Servings

Measure Ingredient
4 pounds Carrots, peeled
1 large White onion, unpeeled
1 Clove
2 Inches fresh ginger, split in half lengthwise
2 Stalks celery
2 Bay leaves
5 Black peppercorns
2 Sprigs fresh thyme
3 quarts Cold water

(from A Well-Seasoned Appetite, Molly O'Neill) Combine all the ingredients in a large pot over very low heat. Simmer for 3 hours. Remove from the heat and cool for 1 hour. STrain through a fine-mesh sieve. Discard the vegetables and reserve the broth. The broth will keep up to 1 week in the refrigerator; frozen up to 2 months.

Makes 8 cups

Posted to FOODWINE Digest 5 November 96 Date: Tue, 5 Nov 1996 18:36:12 -0500 From: "Roberta K. Merkle" <rmerkle@...>

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