| 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.
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