Consomme With Julienne Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Easter, Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 6 | c | Chicken broth |
| 1 | Carrot, cut into 2 inch | |
| pieces | ||
| 1 | Rib celery, cut into 2 inch | |
| pieces | ||
| 1 | Onion, cut into quarters | |
| 2 | Carrots, cut into julienne | |
| strips | ||
| 2 | Ribs celery, cut into | |
| julienne strips | ||
| 1/4 | t | Dried marjoram leaves |
| 2 | T | Butter or margarine |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: <1mg
Sodium: 600.7mg
Potassium: 254.1mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 14.8g
Protein: 4g