CONSOMME PRIMAVERA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
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1 Onion
2 Stalks celery
1 And
1/2 Carrots
1 Turnip
1 Parsnip
3 lb Chicken backs and necks
1 Bay leaf
1 Cl Garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 t Whole black peppercorns
-Crushed
Salt
1 Yellow squash
1 Zucchini
1 Leek
1/2 c Fresh enoki mushrooms,
-Thinly sliced

Coarsely chop the onion, celery, 1 carrot, the turnip,
and parsnip. Place in a large stock pot. Add 1-1/2
quarts water, the chicken parts, bay leaf, garlic,
thyme, parsley, peppercorns, and salt to taste. Bring
very slowly to a simmer; cook 2-1/2 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 1/2 carrot, and the leek
into uniform 1/8 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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