Carrot consomme
1 Servings
Ingredients
| Quantity | 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 |
Directions
(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@...>