Yield: 6 Servings
|1½ pounds||Beef bones; washed in cold water|
|2||Medium-size carrots; peeled|
|1 large||Onion; halved|
|1 pinch||Ground black pepper|
|1 cup||Dry red wine|
|¼ teaspoon||Thyme (up to)|
1. Place water, bones, carrots, onion, garlic, celery, Boquet Garni, bay leaf, parsley & thyme in a large stockpot. Bring to simmer very slowly & allow to simmer 3 to 3-½ hrs., uncovered.
2. Strain consomme to remove vegetables & seasonings. Allow to cool at room temperature. Refrigerate overnight.
3. Remove solidified fat from surface of consomme. Put consomme into stockpot or large saucepan & add salt, pepper & wine. Bring to simmer, but do not boil. Reduce volume of consomme slightly to intensify flavor & to heat to serving temperature.
4. Divide among 6 soup bowls & garnish w/ croutons. Serve immediately.
Note: Consomme may be prepared in advance, frozen & reheated if desired.
Don't allow it to boil or it will become cloudy. BOQUET GARNI: Tie all ingredients in cheesecloth bag. FOX & HOUNDS
FRIESS LAKE RD.;MILWAUKEE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .