• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Consomme Primavera

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Onion
  • 2 Stalks celery
  • 1 1/2 Carrots
  • 1 Turnip
  • 1 Parsnip
  • 3 lb Chicken backs and necks
  • 1 Bay leaf
  • 1 Clove garlic
  • 1 Sprig fresh thyme
  • 2 Sprigs fresh parsley
  • 1 ts Whole black peppercorns;
  • -crushed
  • Salt
  • 1 Yellow squash
  • 1 Zucchini
  • 1 Leek
  • 1/2 c Fresh Enoki mushrooms;
  • -thinly sliced


1. 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.

2. Strain through a double layer of cheesecloth. Set aside to cool.

3. 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.

4. 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.

5. To serve, divide among four soup bowls. Garnish with the julienned
vegetables & the mushrooms.



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