Carrots Consomme Recipes

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CHICKEN CONSOMME



Chicken Consomme image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 6 cups

Number Of Ingredients 5

1 pound ground chicken
6 large egg whites
1 small carrot, finely chopped
1 small celery stalk, finely chopped
8 cups Chicken Stock for Consomme

Steps:

  • In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes.
  • Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.

CARROTS CONSOMME'



Carrots Consomme' image

Make and share this Carrots Consomme' recipe from Food.com.

Provided by chefmick

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons onions, chopped
1 tablespoon parsley, chopped
2 tablespoons butter
8 carrots, medium sized
20 ounces chicken stock
1 dash nutmeg

Steps:

  • reduce chicken stock in sauce pan by almost 1/2 to concentrate flavor.
  • Cut carrots in 1 1/2 inch peices.
  • In saucepan, melt butter and saute' onion and parsley till tender.
  • add carrots, chicken stock and nutmeg.
  • cover and cook over medium heat for about 25 minutes.
  • uncover and cook another 20 minutes or until carrots are tender.

Nutrition Facts : Calories 145.4, Fat 7.7, SaturatedFat 4.2, Cholesterol 19.5, Sodium 323.1, Carbohydrate 15.1, Fiber 2.9, Sugar 7.2, Protein 4.7

CONSOMME



Consomme image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 1 gallon

Number Of Ingredients 14

15 egg whites
1 pound ground lean chicken
1 onion, small diced
1/2 pound of carrots, small diced
1/2 pound leeks, small diced
1/2 pound celery, small diced
1 cup tomato puree
5 black peppercorns
2 bay leaves
1/2 bunch parsley stems
3 fresh thyme sprigs
1 gallon chicken stock, cold
Salt to taste
Hot sauce to taste

Steps:

  • Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
  • Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
  • In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

CARROT CONSOMME



Carrot Consomme image

Provided by Molly O'Neill

Categories     project, appetizer, side dish

Time 4h15m

Yield Two quarts

Number Of Ingredients 9

4 pounds carrots
1 large white onion, with skin
1 clove
2 inches fresh ginger, split in half lengthwise
2 ribs celery
2 bay leaves
5 black peppercorns
1 whole clove
2 sprigs thyme

Steps:

  • Combine all ingredients in a large pot with 3 quarts of water over very low heat. Simmer for 3 hours. Remove from heat and cool for 1 hour. Strain carefully through a fine mesh strainer. Discard the vegetables and reserve the broth.

CHICKEN CONSOMME: BASIC CLARIFICATION



Chicken Consomme: Basic Clarification image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 quarts

Number Of Ingredients 24

4 ounces lean ground beef
1 cup finely chopped yellow onion
1/4 cup finely sliced leek
1/2 cup finely chopped celery
1/4 cup chopped fresh thyme (stems and leaves)
1/4 cup chopped fresh tarragon (stems and leaves)
1/4 cup chopped fresh parsley (stems and leaves)
3 cloves garlic, peeled and smashed
Fresh ground black pepper
8 large egg whites, lightly beaten
8 cups chicken stock, defatted
Optional Garnishes:
Sour cream, for garnish
Chopped chives, for garnish
Lemon slices, for garnish
Toast points, for garnish
1/2 cup peeled, finely chopped carrots
Diced seeded tomato and finely shredded basil leaves
Thinly sliced mushrooms and minced fresh parsley or chervil
Small, thin bread rounds topped with finely shredded Parmesan and toasted
Diced carrots and fresh peas
Finely shredded savory crepes
Lettuce/chervil chiffonade
Shredded leeks lightly Sauteed in butter

Steps:

  • In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed.
  • In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
  • Place the stock in a large pot and add the "raft" (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
  • Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points.

BEET CONSOMMé



Beet Consommé image

Categories     Soup/Stew     Citrus     Garlic     Herb     turkey     Vegetable     Christmas     Beet     Fall     Winter     Dill     Gourmet

Yield Makes 8 servings

Number Of Ingredients 16

3 lb medium beets without greens (8 medium; about 4 lb with greens), scrubbed well and trimmed, leaving 1 inch of stems attached
4 qt water
1 1/4 to 1 1/2 lb smoked turkey legs or wings
2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
1 garlic clove, smashed
4 sprigs fresh dill plus 2 tablespoons chopped fresh dill
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/4 teaspoon whole black peppercorns
2 teaspoons fresh lemon juice
2 teaspoons sugar
Accompaniment: liver and mushroom pirozhki LINK
Special Equipment
heavy-duty (sometimes labeled "fine") cheesecloth

Steps:

  • Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
  • Skim fat from consommé, then add lemon juice and sugar and heat until hot.
  • Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

CONSOMME PORK CHOPS



Consomme Pork Chops image

My grandmother used to make this all of the time when she was able and it was by far one of my all time favorites!

Provided by JJHMOM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h55m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons all-purpose flour
6 pork chops
salt and pepper to taste
1 cup uncooked long grain white rice
1 cup beef consomme
½ cup water
1 onion, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a skillet over medium heat. Place the flour in a shallow dish. Season pork chops with salt and pepper, and press in the flour to lightly coat. Place chops in the skillet, and lightly brown on both sides. Drain on paper towels.
  • In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops.
  • Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.8 g, Cholesterol 39.8 mg, Fat 11.7 g, Fiber 0.8 g, Protein 22.1 g, SaturatedFat 3.2 g, Sodium 3304.4 mg, Sugar 0.8 g

CRAIG CLAIBORNE'S CONSOMME



Craig Claiborne's Consomme image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 5h20m

Yield About 10 cups

Number Of Ingredients 10

8 pounds meaty beef bones
6 quarts water
40 black peppercorns
2 cups coarsely chopped carrots
4 cups coarsely chopped, well-rinsed leeks
2 cups coarsely chopped celery
2 whole cloves
4 sprigs parsley
2 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Steps:

  • Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
  • Add six quarts of water, peppercorns, carrots, leeks and celery.
  • Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
  • Strain, discard solids and skim off fat.

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