Consomme primavera

4 servings

Ingredients

QuantityIngredient
1Onion
2Stalks celery
1And
½Carrots
1Turnip
1Parsnip
3poundsChicken backs and necks
1Bay leaf
1Cl Garlic
1Sprig fresh thyme
2Sprigs fresh parsley
1teaspoonWhole black peppercorns Crushed
Salt
1Yellow squash
1Zucchini
1Leek
½cupFresh enoki mushrooms, Thinly sliced

Directions

Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.

Place in a large stock pot. Add 1-½ quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2-½ 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 ½ carrot, and the leek into uniform ⅛ 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.