Consomme primavera

Yield: 4 servings

Measure Ingredient
1 Onion
2 Stalks celery
1 And
½ Carrots
1 Turnip
1 Parsnip
3 pounds Chicken backs and necks
1 Bay leaf
1 Cl Garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 teaspoon Whole black peppercorns Crushed
Salt
1 Yellow squash
1 Zucchini
1 Leek
½ cup Fresh enoki mushrooms, Thinly sliced

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.

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