Consomme Soup Recipes

1. Slice off the narrow neck portion of both squash, about the top 5 inches. Halve the neck portions crosswise, peel and cut into 1-inch cubes. Set all but 2 of the cubes aside. Cut the 2 reserved cubes into 1/4-inch dice for garnish and set aside... - 47.4333

MAKING 1) In a soup kettle, add beef fat or butter to brown the beef. 2) Add other ingredients and bring the liquid to a boil. Skim the fat. 3) Reduce heat to low, cover with a lid and simmer for another 2.5 hours. 4) Strain the consommé by spreading a damp... - 47.3843

MAKING 1. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. 2. In a saucepan mix together and boil beef broth, onion, green pepper, parsley, and Worcestershire sauce. 3. Reduce heat; simmer, uncovered, for... - 46.9353

Soften gelatin in 1/2 cup of the fish stock. Heat wine, remaining stock and onions to boiling. Reduce heat and simmer for 5 minutes. Remove from heat. Add gelatin and stir until dissolved. Add clams with liquid, lemon juice, capers and a few drops of... - 46.7316

Pour the stock into a large pot. Mix together the rest of the ingredients and stir into the cold stock. Bring slowly to the boil, stirring every 5 minutes. As soon as the stock reaches the boiling point, reduce heat and simmer without stirring for 1 1/2... - 46.0634

Melt the butter in a large saucepan. Add the sliced onion and fry, stirring, until golden. Add the veal and continue frying until it is slightly browned. Stir in the rest of the vegetables, the bouquet garni, salt and peppercorns and the game bird. Pour over... - 45.7884

MAKING 1 In a large saucepan, put the prepared beetroot. 2 Add in the chopped spring onions, water and the bouquet garni. 3 Bring to a boil and simmer gently, uncovered, for about 1 hour. 4 Meanwhile, peel and dice the cucumber. 5 Add it to the... - 45.7352

MAKING 1 Coarsely chop tomatoes ,celery and carrots. 2 In a large saucepan, add chicken stockand all the chopped vegetables. 3 Bring to a boil and simmer gently for 30 minutes. 4 For the garnish: Cut the peeled and seeded tomatoes into small... - 44.2918

GETTING READY 1. In the bowl of food processor, tip in the mushrooms 2. Mince the mushrooms till they are well blended MAKING 3. In a large saucepan, tip in the foie gras 4. Melt the foie gras on medium heat 5. Add the onions and cook on low heat till... - 44.2535

GETTING READY 1. Finely chop leeks and onions MAKING 2. In a large saucepan, melt butter. 3. Saute the onion and leeks until soft. 4. Add potatoes, consomme and salt stir well. 5. Bring to a boil. 6. Reduce flame, cover the pan and simmer for 35 minutes... - 43.6652

GETTING READY 1. Finely dice vegetables. MAKING 2. In a large saucepan, crumble stock cube in water and bring the liquid to boil. 3. Add in vegetables and mixed herbs; let simmer for 20 minutes. 4. Season with salt and pepper to taste. SERVING 5. Serve hot... - 42.9522

In a mixing bowl combine the ham, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the meat... - 42.5422

GETTING READY 1. Start by trimming the mushroom stalks, also chop and slice mushroom caps MAKING 2. In a pan, melt the butter along with the onion, chopped mushroom stalks and also add the flour and cook for 1 to 2 minutes 3. In a pan, stir in the stock and... - 42.2837

GETTING READY 1.Boil 1 cup of stock. 2.Drizzle the stock on the dry mushrooms, already kept in s small bowl. 3.Let the mushrooms soak in the stock for 2- 3 hours. MAKING 4.Strain the soaked mushromms in the remaining 3 cup stock. 5.Remove the dried... - 42.0126

MAKING 1 For the dumplings: In a bowl combine the ingredients to form a dough. 2 Add salt,peppr and nutmeg to taste.Roll into 30 small balls. 3 In a pan add lightly salted water and poach the dumplings for 30-40 minutes.Drain well. 4 For the consomme:... - 40.2034

Pour 1 cup of the consomme into a saucepan. Stir in the saffron. Add the remaining consomme and bring to boiling. Lower the heat. Add the mushrooms. Simmer covered for 5 minutes or until just tender and thoroughly heated through. If necessary, season with... - 39.8293

MAKING 1. In a large saucepan, pour broth and spoon off excess fat. 2. Add onion, tarragon, lemon and peppercorns into the broth and stir well. Top it with gelatin and allow it to stand for few minutes until the gelatin softens. 3. Boil the mixture and... - 38.4791

GETTING READY 1 Place a bowl in the refrigerator and chill. MAKING 2 In a heavy 2- to 3-quart saucepan, add the chicken stock, clam broth and red pepper. 3 Bring to a boil over high heat. 4 Lower the heat and cover partially. 5 Simmer for 15... - 38.245

1. Sift flour and salt in a bowl. 2. Add beaten egg yolks, then gently pour in milk, mix well and let it stand for 15 mins. Add beaten egg white and mix well. 3. Heat a heavy bottom fry pan, add a little butter, spread evenly (you may use non-stick pan). Drop... - 38.2233

In a mixing bowl combine the meat, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the meat... - 38.16

MAKING 1) Allow gelatin to soften in 1 cup juice. 2) Bring 2 1/2 cups water and bouillon cubes to a boil. 3) Stir in gelatin till dissolved and then take off the mixture from heat. 4) Pour in remaining juice, sherry, and pepper and keep in refrigerator to... - 38.0073

MAKING 1) In a pan, place the sliced mushrooms and sprinkle generously with salt. 2) Cover and cook over a very low heat for 7 to 10 minutes until the mushroom releases all the juice. 3) In a saucepan, place the consomme and add the mushroom juice. 4) Then... - 37.8866

Beat the eggs with the egg yolks, add the broth and seasonings. Divide into three bowls. Blend the carrot puree into one, asparagus into the second and tomato in the third. Pour into three small pans, set into a large pan half filled with hot water and bake... - 37.6742

MAKING 1) Take a 1-1/2-quart bowl and combine tomato juice, consomme, seasoned salt, basil and sugar in it. 2) Using cloves, stud lemon slices and then mix this with soup. 3) Cook the soup for 6 minutes on High. SERVING 4) Serve immediately. - 36.981

In a mixing bowl combine the meat, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the... - 36.5673

Mix the ground beef, salt, chili powder, onion, bread crumbs, pine nuts and egg and shape into meatballs about 1 inch in diameter. Pour the consomme and water into a saucepan and add the bay leaf. Bring to a boil. Add the meatballs, several at a time. Reduce... - 36.2927