Cream consomme

Yield: 6 servings

Measure Ingredient
Jim Vorheis
1 large Onion, grated
1 Tart apple, unpeeled and grated
31½ ounce Beef consomme
1½ cup Heavy cream
½ teaspoon Paprika
½ teaspoon Imported curry powder
1 Red apple, unpeeled and chopped, for garnish
2 tablespoons Fresh lemon juice

Add the grated onion and apple to the consomme and cook until tender, about 12 minutes. Puree in a blender, then put through a strainer.

Stir in cream and season with paprika and curry powder. Refrigerate until ready to serve. Reheat slowly, just until heated through. Serve in small cups garnished with chopped unpeeled apple sprinkled with lemon juice.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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