Free Recipe Consomme with Julienne Vegetables
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Consomme with Julienne Vegetables Recipe
6 c Chicken broth
1 Carrot, cut into 2 inch
-pieces
1 Rib celery, cut into 2 inch
-pieces
1 sm Onion, cut into quarters
2 md Carrots, cut into julienne
-strips
2 sm Ribs celery; cut into
-julienne strips
1/4 ts Dried marjoram leaves
2 tb Butter or margarine
2 tb Dry sherry (optional)
Consomme with Julienne Vegetables Preparation
Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large saucepan; reduce heat and simmer, uncovered, 15 minutes. Strain; discard vegetables. Saute julienne vegetables with marjoram in butter in medium skillet until crisp-tender, about 3 minutes. Stir sherry into broth; spoon broth into shallow soup bowls. Spoon sauteed vegetables into bowls. Yield: 8 servings (about 3/4 cup each.) Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
Cooking Temperature:
Recipe Serves: 8
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