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Tarragon Chicken Consomme

21st.Century.Chef's picture
Ingredients
  Canned chicken broth 14 Ounce (3 cans, about 14 ounces each)
  Tarragon leaf 2 , crumbled
  Lemon 1 Small, sliced
  Onion 1 Small, peeled and sliced
  Peppercorns 4
  Unflavored gelatin 1⁄2 Ounce (2 envelopes)
  Dairy sour cream 16 Ounce (2 cups, 1 carton)
Directions

MAKING
1. In a large saucepan, pour broth and spoon off excess fat.
2. Add onion, tarragon, lemon and peppercorns into the broth and stir well. Top it with gelatin and allow it to stand for few minutes until the gelatin softens.
3. Boil the mixture and simmer for another 5 minutes before straining into the large shallow pan. Cool and chill for about 2 hours until firm.

FINALIZING
4. Cut firm gelatin into tiny cubes and arrange it in parfait glasses by alternating layers of sour cream.

SERVING
5. Serve after garnishing with a sprig of parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Party
Ingredient: 
Chicken

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