Skip to main content
Wine And Drink
You are here
» Consomme Soup
Consomme Soup Recipes
Pour the stock into a large pot. Mix together the rest of the ingredients and stir into the cold stock. Bring slowly to the boil stirring every 5 minutes. As soon as the stock reaches the boiling point reduce heat and simmer without stirring for 1 1 2 hours.
Chilled Consomme with Chives
Melt the butter in a large saucepan. Add the sliced onion and fry stirring until golden. Add the veal and continue frying until it is slightly browned. Stir in the rest of the vegetables the bouquet garni salt and peppercorns and the game bird. Pour over the
1. Slice off the narrow neck portion of both squash about the top 5 inches. Halve the neck portions crosswise peel and cut into 1 inch cubes. Set all but 2 of the cubes aside. Cut the 2 reserved cubes into 1 4 inch dice for garnish and set aside separately. 2.
Butternut Squash Consomme With Leek Ravioli
MAKING 1 Coarsely chop tomatoes celery and carrots. 2 In a large saucepan add chicken stockand all the chopped vegetables. 3 Bring to a boil and simmer gently for 30 minutes. 4 For the garnish Cut the peeled and seeded tomatoes into small dices 5 Drain the
Soften gelatin in 1 2 cup of the fish stock. Heat wine remaining stock and onions to boiling. Reduce heat and simmer for 5 minutes. Remove from heat. Add gelatin and stir until dissolved. Add clams with liquid lemon juice capers and a few drops of Tabasco.
Jellied Clam Consomme
MAKING 1 In a large saucepan put the prepared beetroot. 2 Add in the chopped spring onions water and the bouquet garni. 3 Bring to a boil and simmer gently uncovered for about 1 hour. 4 Meanwhile peel and dice the cucumber. 5 Add it to the soup and simmer for
Chilled Beetroot Consomme
MAKING 1 In a soup kettle add beef fat or butter to brown the beef. 2 Add other ingredients and bring the liquid to a boil. Skim the fat. 3 Reduce heat to low cover with a lid and simmer for another 2.5 hours. 4 Strain the consomm by spreading a damp cloth on
MAKING 1 Take a medium saucepan and melt butter in it. 2 Add vegetables sugar and seasonings. 3 Cover and cook over low heat for about 5 minutes or until vegetables become tender. 4 Take 1 quart of boiling water and dissolve bouillon cubes in it. 5 Add to the
MAKING 1. In small bowl combine sherry and water sprinkle gelatin over liquid and let stand to soften gelatin. 2. In a saucepan mix together and boil beef broth onion green pepper parsley and Worcestershire sauce. 3. Reduce heat simmer uncovered for about 15
GETTING READY 1. In the bowl of food processor tip in the mushrooms 2. Mince the mushrooms till they are well blended MAKING 3. In a large saucepan tip in the foie gras 4. Melt the foie gras on medium heat 5. Add the onions and cook on low heat till
Consomme De Champignons Au Madere Aromatise Aux Feuilles De Coriandre
GETTING READY 1. Start by trimming the mushroom stalks also chop and slice mushroom caps MAKING 2. In a pan melt the butter along with the onion chopped mushroom stalks and also add the flour and cook for 1 to 2 minutes 3. In a pan stir in the stock and boil
GETTING READY 1. Finely dice vegetables. MAKING 2. In a large saucepan crumble stock cube in water and bring the liquid to boil. 3. Add in vegetables and mixed herbs let simmer for 20 minutes. 4. Season with salt and pepper to taste. SERVING 5. Serve hot
GETTING READY 1. Finely chop leeks and onions MAKING 2. In a large saucepan melt butter. 3. Saute the onion and leeks until soft. 4. Add potatoes consomme and salt stir well. 5. Bring to a boil. 6. Reduce flame cover the pan and simmer for 35 minutes until
Consomme Flavored Vichyssoise Soup
MAKING 1. In a medium saucepan add water and egg whites. Beat to a foam. 2. Mix cold stock salt and pepper. 3. Just as it begins to boil decrease heat and simmer for 8 to 10 minutes. 4. Strain the liquid through wet cheesecloth. Do not break up egg whites. 5.
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
Consomme With Lemon Dumplings
Beet Consomme is an amazingly delicious recipe. Try this tempting and alluring Beet Consomme I am sure you will always want to have it in your coming parties In large saucepan combine onions beets stock lemon juice tarragon sugar salt and pepper bring to boil
Chicken Consomme Vermicelli is a delicious and sinfully tempting soup I love serving this to my family and as the joy with which they receive it on the dining table is simply worth it Try this Chicken Consomme Vermicelli recipe 1 Thoroughly mix together the
Chicken Consomme Vermicelli
GETTING READY 1.Boil 1 cup of stock. 2.Drizzle the stock on the dry mushrooms already kept in s small bowl. 3.Let the mushrooms soak in the stock for 2 3 hours. MAKING 4.Strain the soaked mushromms in the remaining 3 cup stock. 5.Remove the dried mushrooms. 6
Mushroom Consomme Using Madeira
In a mixing bowl combine the ham onion seasonings egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups 500 ml of the broth to a boil drop the balls in the broth reduce heat and simmer for 10 minutes. Remove the meat balls.
Consomme Julienne has a moist taste. The vegetable and wine gives the Consomme Julienne a rousing taste. Consomm Julienne is inspired by restaurants across the world. Must catch it. GETTING READY 1. To prepare vegetables chop all of them into fine shreds about
MAKING 1 In a pan place the sliced mushrooms and sprinkle generously with salt. 2 Cover and cook over a very low heat for 7 to 10 minutes until the mushroom releases all the juice. 3 In a saucepan place the consomme and add the mushroom juice. 4 Then add the
Consomme with Mushrooms
This is a wonderful Clear Consomme recipe. This Clear Consomme is perfect as a soup in itself or it can even be used to make a Consomme Double With Dry Sack Trust me you really need to save this Clear Consomme recipe. Combine the ground beef onion celery
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
Tarragon Chicken Consomme
Cut up the chicken and brown the pieces lightly in a little butter. Transfer to a soup kettle and add the remaining ingredients. Cover and bring to a boil. Simmer for 1 1 2 to 2 hours or until the chicken is tender. Strain the same way as the basic beef
1 of 5