Easy Consomme Madrilene With Green Onion Recipe
Ingredients
| Tomato juice | 3 Cup (16 tbs) | |
| Chicken bouillon cubes | 1 Cup (16 tbs) | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Sugar | 1 Teaspoon | |
| 2 env. unflavored gelatin | ||
| Cold water | 3/4 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Angostura bitters | 2 Teaspoon | |
Directions
Blend in a saucepan the tomato juice, chicken broth, green pepper, and sugar.
Cover and simmer 6 to 8 minutes, or until green pepper is tender.
Soften gelatin in the cold water in a bowl.
Strain tomato juice mixture into bowl with gelatin and stir until dissolved.
Blend in the lemon juice and bitters.
Cool.
Chili until firm.
Just before serving, stir mixture lightly with a fork.
Spoon into chilled bowls.
Garnish servings with notched slices of lemon, if desired.
Cover and simmer 6 to 8 minutes, or until green pepper is tender.
Soften gelatin in the cold water in a bowl.
Strain tomato juice mixture into bowl with gelatin and stir until dissolved.
Blend in the lemon juice and bitters.
Cool.
Chili until firm.
Just before serving, stir mixture lightly with a fork.
Spoon into chilled bowls.
Garnish servings with notched slices of lemon, if desired.
Chef
