Yield: 4 servings
|4 cups||Beef broth or 2 tablespoons instant beef bouillon|
|\N \N||Granules dissolved in 4 cups hot water|
|1 \N||Sm. onion, chopped (1/4 cup)|
|½ \N||Med. green pepper, chopped (1/4 cup)|
|1 tablespoon||Snipped parsley|
|1 teaspoon||Worcestershire sauce|
|2 tablespoons||Dry sherry|
|1 \N||Envelope unflavored gelatin|
|½ cup||Whipping cream (optional)|
|¼ teaspoon||Curry powder (optional)|
If using homemade beef broth, be sure that you clarify the broth before preparing this recipe.
In saucepan combine beef broth, onion, green pepper, parsley, and worcestershire sauce. Bring to boiling. Reduce heat; simmer uncovered, for 15 minutes to reduce liquid slightly (it should measure 3 to 3½ cups). Strain mixture, discarding vegetables.
Return the strained broth to saucepan.
In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. Stir gelatin mixture into broth; heat and stir till gelatin dissolves. Pour into large bowl. Chill till set. Before serving, whip cream and curry powder just to stiff peaks. Break up consomme with a fork; spoon into serving dishes. Top each serving with a dollop of the whipped cream. Makes 4 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa