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Consomme Julienne

French.Palate's picture
Consomme Julienne is a beef consomme prepared with julienned vegetables. Herbed with thyme and chervil, the consomme julienne is lovely to use as a base for soups and stews.
  Butter 2 Ounce
  Small carrot 1 , cut into small thin strips
  Celery stalks 2 , cut into small thin strips
  Potatoes 2 , cut into small thin strips
  Onion 1 , chopped
  Parsnips 2 , cut into small thin strips
  Canned beef bouillon 1⁄3 Pint
  Dried thyme 1⁄2 Teaspoon
  Chopped chervil/Chopped parsley 1 Tablespoon (Fresh)
  Salt To Taste
  Pepper To Taste

Melt the butter in a saucepan.
Add the vegetables and reduce the heat to low.
Cook, turning occasionally, for 15 minutes, or until they are just tender.
Remove from the heat anddrain the vegetables in a colander.
Set aside and keep hot.
Bring the bouillon to the boil over moderate heat.
Add the vegetables, seasoning and herbs, and stir gently.

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