Consomme Julienne Recipe
Consomme Julienne is a beef consomme prepared with julienned vegetables. Herbed with thyme and chervil, the consomme julienne is lovely to use as a base for soups and stews.
Ingredients
Butter 505/2oz
Carrot, cut into small thin strips 1
Celery stalks, cut into small thin strips 2
Potatoes, cut into small thin strips 2
Onion, chopped 1
Parsnips, cut into small thin strips 2
Canned beef bouillon 1 3/4 1/3 pints
Salt and pepper to taste
Dried thyme 1/2 tsp
Chopped fresh chervil or parsley 1 Tbs
Directions
Melt the butter in a saucepan.
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.
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.
