| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Onion | |
| 2 | Stalks celery | |
| 1 1/2 | Carrots | |
| 1 | Turnip | |
| 1 | Parsnip | |
| 3 | lb | Chicken backs and necks |
| 1 | Bay leaf | |
| 1 | Clove garlic | |
| 1 | Sprig fresh thyme | |
| 2 | Sprigs fresh parsley | |
| 1 | ts | Whole black peppercorns; crushed |
| Salt | ||
| 1 | Yellow squash | |
| 1 | Zucchini | |
| 1 | Leek | |
| 1/2 | c | Fresh Enoki mushrooms; thinly sliced |
INSTRUCTIONS
1. Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip. Place in a large stock pot. Add 1-1/2 quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours. 2. Strain through a double layer of cheesecloth. Set aside to cool. 3. Peel the skins off the yellow squash and zucchini, discarding or reserving the pulp for other use. Julienne the peels, remaining 1/2 carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks. Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool. 4. Skim any fat that has risen to the top of the consomme. Return the broth to a slow simmer; cook until reduced to one-fourth its original volume. 5. To serve, divide among four soup bowls. Garnish with the julienned vegetables & the mushrooms. RISTORANTE GIOVANNI'S CHAGRIN BLVD., CLEVELAND WINE: CORTESE DI GAVI, 1981 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus believes in you”