2 stalks celery
3 lb chicken backs and necks
1 bay leaf
1 cl garlic
1 sprig fresh thyme
2 sprigs fresh parsley
1 teaspoon whole black peppercorns crushed
1 yellow squash
1/2 cup fresh enoki mushrooms, thinly slice; d
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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