Clear beef consomme

Yield: 6 Servings

Measure Ingredient
1 quart Water
1½ pounds Beef bones; washed in cold water
2 \N Medium-size carrots; peeled
1 large Onion; halved
1 \N Clove garlic
1 \N Stalk celery
\N \N Bouquet garni
1 \N Bay leaf
3 \N Sprigs parsley
1 pinch Thyme
1 dash Salt
1 pinch Ground black pepper
1 cup Dry red wine
\N \N Croutons
2 \N Sprigs parsley
1 \N Clove garlic
¼ teaspoon Thyme (up to)
4 \N Black peppercorns
1 pinch Marjoram
½ \N Bay leaf


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


From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

Similar recipes