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Consomme With Lemon Dumplings

Southern.Crockpot's picture
Ingredients
  Carrots 2 , thinly sliced
  Celery stalks 3 , thinly sliced
  Leek greens 4 , finely diced
  Leaves of leek 4 , finely diced
  Hot consomme 5 Cup (80 tbs) (Clear Variety)
  Clear consomme 5 Cup (80 tbs) (Hot)
  Madeira 4 Tablespoon
  Parsley 1 Tablespoon, finely chopped
  Finely chopped parsley 2 Tablespoon
  Coarse bread crumbs 3⁄4 Cup (12 tbs) (Stale)
For lemon dumplings
  Lemon, rind 1⁄4 Teaspoon, grated
  Stale bread crumbs 3⁄4 Cup (12 tbs) (Use Coarse Variety)
  Grated lemon rind 1⁄4 Teaspoon
  Chives 1 Tablespoon, finely chopped
  Thyme 1 1⁄4 Pinch (Use A Generous Amount)
  Finely chopped chives 1 Tablespoon
  Butter 2 Tablespoon, softened
  Egg yolk 1
  Freshly grated nutmeg 1 Pinch
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1 For the dumplings: In a bowl combine the ingredients to form a dough.
2 Add salt,peppr and nutmeg to taste.Roll into 30 small balls.
3 In a pan add lightly salted water and poach the dumplings for 30-40 minutes.Drain well.
4 For the consomme: Add the vegetables to the consomme and simmer until tender for 8 to 10 minutes.
5 Add with the remaining consomme and add Madeira for flavour.

SERVING
6 Garnish with lemon dumplings and sprinkle with parsley.Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday, Healthy
Servings: 
4

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