Ingredients
1 onion
2 stalks celery
1 and
1/2 carrots
1 turnip
1 parsnip
3 lb chicken backs and necks
1 bay leaf
1 cl garlic
1 sprig fresh thyme
2 sprigs fresh parsley
1 tsp whole black peppercorns crushed
1 salt
1 yellow squash
1 zucchini
1 leek
1/2 cup fresh enoki mushrooms, thinly slice, d
Directions
Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.
Place in a large stock pot. Add 1-1/2 quarts water, the chicken
parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to
taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours.
Strain through a double layer of cheesecloth. Set aside to cool.
Peel the skins off the yellow squash and zucchini, discarding or
reserving the pulp for other use. Julienne the peels, remaining 1/2
carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks. Place
in a steamer over boiling water; cook 1 minute. Remove and allow to
cool.
Skim any fat that has risen to the top of the consomme. Return the
broth to a slow simmer; cook until reduced to one-fourth its original
volume.
To serve, divide among four soup bowls. Garnish with the julienned
vegetables & the mushrooms.
Servings: 4 servings
Consomme Primavera Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Recipes as an idea can be traced back into distant history, in fact as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just simple pictorial recipes for preparing food.
During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy roman citizens. He recounts how the meals were split into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the Romans made use of many different aromatic flavors, including many that are still in use today like basil, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices led to an increase in cookery books, many of which are now in private collections. The arrival of TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Consomme Primavera recipe.
