Herbed Chicken Consomme
|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|
|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.