Chicken Consomme Vermicelli Recipe
Chicken Consomme Vermicelli is a delicious and sinfully tempting soup! I love serving this to my family and as the joy with which they receive it on the dining table is simply worth it! Try this Chicken Consomme Vermicelli recipe!
Ingredients
| Chopped beef | 3⁄4 Pound (Minced Or Ground Meat, About 350 Gram) | |
| Salt | 1 Pinch | |
| Egg white | 1 | |
| Cold chicken stock | 3 Pint (About 1.8 Liters Or 7.5 Cups) | |
| Chopped mixed vegetables | 6 Ounce (Use Onion, Carrot, Celery And Leek, About 175 Gram) | |
| Bouquet garni | 1 | |
| Peppercorns | 4 | |
| Raw chicken legs | 2 | |
| Vermicelli | 3 Ounce (About 75 Gram) |
Directions
1 Thoroughly mix together the beef, salt, egg white and 300 ml (1/2 pint) (1 1/4 cups) of the cold chicken stock in a thick-bottomed pan.
2 Add the chopped vegetables, the rest of the stock, the bouquet garni, peppercorns and chicken legs.
3 Bring slowly to the boil over a gentle heat, stirring occasionally. Allow to boil rapidly for 5-10 seconds, then reduce the heat to a gentle simmer.
Leave to simmer very gently for 1 1/2-2 hours without stirring.
4 Meanwhile, cook the vermicelli in boiling salted water for 5 minutes, and drain.
5 When the soup is cooked, lift out the chicken legs, strain the soup through double muslin (cheesecloth) and remove all the fat from the surface with absorbent kitchen paper. Adjust the seasoning.
6 Remove the skin and bones from the chicken legs and dice the meat. Add the chicken meat to the soup and bring it back to the boil. Add the vermicelli, allow it to warm through, and serve.
Tip: To enrich the vermicelli, you can cook it in a little of the strained soup rather than the salted water.
For economy, the chicken legs can be replaced by 2 chicken stock cubes.
2 Add the chopped vegetables, the rest of the stock, the bouquet garni, peppercorns and chicken legs.
3 Bring slowly to the boil over a gentle heat, stirring occasionally. Allow to boil rapidly for 5-10 seconds, then reduce the heat to a gentle simmer.
Leave to simmer very gently for 1 1/2-2 hours without stirring.
4 Meanwhile, cook the vermicelli in boiling salted water for 5 minutes, and drain.
5 When the soup is cooked, lift out the chicken legs, strain the soup through double muslin (cheesecloth) and remove all the fat from the surface with absorbent kitchen paper. Adjust the seasoning.
6 Remove the skin and bones from the chicken legs and dice the meat. Add the chicken meat to the soup and bring it back to the boil. Add the vermicelli, allow it to warm through, and serve.
Tip: To enrich the vermicelli, you can cook it in a little of the strained soup rather than the salted water.
For economy, the chicken legs can be replaced by 2 chicken stock cubes.
Chef
