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Consomme Julienne Recipe
|Small carrot||1 , cut into small thin strips|
|Celery stalks||2 , cut into small thin strips|
|Potatoes||2 , cut into small thin strips|
|Onion||1 , chopped|
|Parsnips||2 , cut into small thin strips|
|Canned beef bouillon||1⁄3 Pint|
|Dried thyme||1⁄2 Teaspoon|
|Chopped chervil/Chopped parsley||1 Tablespoon (Fresh)|
Serving size: Complete recipe
Calories 1007 Calories from Fat 426
% Daily Value*
Total Fat 48 g74.6%
Saturated Fat 29.7 g148.5%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 1085.9 mg45.2%
Total Carbohydrates 139 g46.4%
Dietary Fiber 26.3 g105.1%
Sugars 22.5 g
Protein 19 g38.1%
Vitamin A 222.2% Vitamin C 228.5%
Calcium 47.3% Iron 72.6%
*Based on a 2000 Calorie diet
Add the vegetables and reduce the heat to low.
Cook, turning occasionally, for 15 minutes, or until they are just tender.
Remove from the heat anddrain the vegetables in a colander.
Set aside and keep hot.
Bring the bouillon to the boil over moderate heat.
Add the vegetables, seasoning and herbs, and stir gently.