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  Canned chicken broth 42 Ounce (3 Cans, 14 Ounces Each)
  Tarragon leaf 1 Teaspoon, crumbled
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Lemon 1 Small, sliced
  Onion 1 Small, sliced
  Peppercorns 4
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Dairy sour cream 16 Ounce (1 Carton)

1. Pour broth into a large saucepan; skim off fat, if any.
2. Stir tarragon, thyme, lemon, onion and peppercorns into broth; sprinkle gelatin over top; let stand several minutes to soften gelatin.
3. Bring slowly to boiling; simmer 5 minutes; strain into a large, shallow pan. Cool, then chill at least 2 hours, or until firm.
4. Just before serving, cut gelatin into tiny cubes; spoon cubes, alternately with sour cream, into parfait glasses. Garnish each with a parsley sprig, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1241 Calories from Fat 856

% Daily Value*

Total Fat 97 g149.7%

Saturated Fat 54.5 g272.6%

Trans Fat 0 g

Cholesterol 235.9 mg78.6%

Sodium 788.1 mg32.8%

Total Carbohydrates 48 g16.2%

Dietary Fiber 4.3 g17.3%

Sugars 22.6 g

Protein 62 g123.8%

Vitamin A 59.1% Vitamin C 73.9%

Calcium 67.8% Iron 34.1%

*Based on a 2000 Calorie diet

Herbed Chicken Consomme Recipe