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Consomme Primavera

Consomme Primavera recipe image
This Italian soup features Onion, Celery, And, Carrots, Turnip. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1000.6
Dietary: Gluten-free
Description
This Italian soup features Onion, Celery, And, Carrots, Turnip. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Onion
  • 2 Stalks Celery
  • 1 And
  • 1/2 Carrots
  • 1 Turnip
  • 1 Parsnip
  • 3 pound Chicken backs and necks
  • 1 Bay Leaf
  • 1 cloves Garlic
  • 1 Sprig Fresh thyme
  • 2 Sprigs Fresh parsley
  • 1 teaspoon Whole black peppercorns
Directions
  1. 1
    Crushed Salt 1 Yellow squash 1 Zucchini 1 Leek 1/2 c Fresh enoki mushrooms, -Thinly sliced Coarsely
  2. 2
    chop the onion, celery, 1 carrot, the turnip, and parsnip.
  3. 3
    Place in a large stock pot.
  4. 4
    Add 1-1/2 quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste.
  5. 5
    Bring very slowly to a simmer; cook 2-1/2 to 3 hours.
  6. 6
    Strain through a double layer of cheesecloth.
  7. 7
    Set aside to cool.
  8. 8
    Peel the skins off the yellow squash and zucchini, discarding or reserving the pulp for other use.
  9. 9
    Julienne the peels, remaining 1/2 carrot, and the leek into uniform 1/8 in.
  10. 10
    by 2 in.
  11. 11
    matchsticks.
  12. 12
    Place in a steamer over boiling water; cook 1 minute.
  13. 13
    Remove and allow to cool.
  14. 14
    Skim any fat that has risen to the top of the consomme.
  15. 15
    Return the broth to a slow simmer; cook until reduced to one-fourth its original volume.
  16. 16
    To serve, divide among four soup bowls.
  17. 17
    Garnish with the julienned vegetables & the mushrooms

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1000.6kcal
% Daily Value *
Total Fat 47.7g74%
Saturated Fat 14.3g72%
Cholesterol 314.8mg105%
Sodium 333.8mg14%
Total Carbohydrate 35.5g12%
Dietary Fiber 9.5g38%
Sugars 4.2g
Protein 97.1g195%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: backs, black, boiling, carrots, celery, chicken, consomme, fresh, garlic, italian, leaf, necks, onion, parsley, parsnip, peppercorns, primavera, simmering, soup, steaming
Read it online: https://www.chefs-mate.com/recipe/consomme-primavera/