Consomme A La Jardiniere Recipe
Ingredients
| Best white stock -€“ 1 pint | ||
| Mixed vegetables (carrot, cauliflower, peas) - 1 gill | ||
Directions
MAKING
1. Prep the vegetables: Shell peas. Using a knife, dice carrot into very small pieces; dice cauliflower into very small sprigs about the size of the peas.
2. Boil the vegetables in salted water for 5 minutes until they turn soft.
3. Boil the stock; re-season if necessary.
4. In a heated soup tureen, add in cooked vegetables.
5. Add in the boiling stock over the vegetables.
SERVING
6. Serve immediately
1. Prep the vegetables: Shell peas. Using a knife, dice carrot into very small pieces; dice cauliflower into very small sprigs about the size of the peas.
2. Boil the vegetables in salted water for 5 minutes until they turn soft.
3. Boil the stock; re-season if necessary.
4. In a heated soup tureen, add in cooked vegetables.
5. Add in the boiling stock over the vegetables.
SERVING
6. Serve immediately
Chef
