Name: Consomme with Julienne Vegetables
Ingredients: 6 c Chicken broth; 1 Carrot, cut into 2 inch pieces; 1 Rib celery, cut into 2 inch pieces; 1 sm Onion, cut into quarters; 2 md Carrots, cut into julienne strips; 2 sm Ribs celery; cut into julienne strips; 1/4 ts Dried marjoram leaves; 2 tb Butter or margarine; 2 tb Dry sherry (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups, Easter, Vegetables	8	Servings

INGREDIENTS

6	c	Chicken broth
1		Carrot, cut into 2 inch pieces
1		Rib celery, cut into 2 inch pieces
1	sm	Onion, cut into quarters
2	md	Carrots, cut into julienne strips
2	sm	Ribs celery; cut into julienne strips
1/4	ts	Dried marjoram leaves
2	tb	Butter or margarine
2	tb	Dry sherry (optional)

INSTRUCTIONS

Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large
saucepan; reduce heat and simmer, uncovered, 15 minutes.  Strain;
discard vegetables.
Saute julienne vegetables with marjoram in butter in medium skillet
until crisp-tender, about 3 minutes. Stir sherry into broth; spoon
broth into shallow soup bowls.  Spoon sautéed vegetables into bowls.
Yield: 8 servings (about 3/4 cup each.)  Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar
31, 1999

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