Lemongrass Consomme With Kneidlach Recipes

LEMONGRASS CONSOMMé

Lemongrass Consommé image

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

Provided by Suzanne Tracht

Categories Soup/Stew Chicken Appetizer Passover Dinner Kosher Kosher for Passover Lemongrass Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 10 cups

Number Of Ingredients 11

Ingredients

4 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded
1 (4-pound) whole chicken, cleaned and cut into 4 pieces
2 stalks celery, trimmed and cut into 2-inch lengths
1 leek (white and pale green parts only), cut into 2-inch lengths and washed well
1 small white onion, peeled and quartered
1 (2 1/2-inch-long) piece fresh ginger, peeled
2 cloves garlic, peeled
1 fresh or frozen makrut lime leaf
1 small whole dried red chile (such as chile de árbol)
1 teaspoon whole black peppercorns
2 teaspoons kosher salt

Steps:

Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk in half crosswise.
In 8-quart stock pot over moderately high heat, combine all ingredients and 3 quarts cold water. Bring to simmer, skimming froth, then reduce heat to moderately low and gently simmer, uncovered, skimming froth occasionally, 45 minutes.
Remove chicken, reserving for another use, then strain consommé through fine-mesh sieve into large bowl, discarding solids. If using consommé right away, skim off and discard any fat. If making ahead, cool consommé completely, uncovered, then chill, covered, and discard any solidified fat. (Consommé can be chilled up to 3 days or frozen 1 month.) Rewarm consommé before serving by bringing to gentle simmer in large pot over moderately high heat.)

LEMONGRASS CONSOMME WITH KNEIDLACH

Lemongrass Consomme With Kneidlach image

Make and share this Lemongrass Consomme With Kneidlach recipe from Food.com.

Provided by Wendys Kitchen

Categories Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 stalks fresh lemongrass
1 (4 lb) whole chickens, cleaned and cut into 4 pieces
2 stalks celery, trimmed and cut into 2-inch lengths
1 leek, cut into 2-inch lengths
1 small white onion, peeled and quartered
fresh ginger
2 garlic cloves
1 kaffir lime leaf
1 small whole dried red chili
1 teaspoon whole black peppercorn
2 teaspoons kosher salt
4 tablespoons vegetable oil
4 large eggs
1 cup matzo meal
2 teaspoons salt
4 quarts chicken stock or 4 quarts low sodium chicken broth
1 large leek (white and pale green parts only)
1/2 lb shiitake mushroom, stems discarded and caps thinly sliced

Steps:

Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk in half crosswise.
In 8-quart stock pot over moderately high heat, combine all ingredients and 3 quarts cold water. Bring to simmer, skimming froth, then reduce heat to moderately low and gently simmer, uncovered, skimming froth occasionally, 45 minutes.
Remove chicken, reserving for another use, then strain consommé through fine-mesh sieve into large bowl, discarding solids. If using consommé right away, skim off and discard any fat. If making ahead, cool consommé completely, uncovered, then chill, covered, and discard any solidified fat. (Consommé can be chilled up to 3 days or frozen 1 month.) Rewarm consommé before serving by bringing to gentle simmer in large pot over moderately high heat.).
Make matzoh balls:.
In large bowl, whisk together oil and eggs. Stir in matzoh meal and salt until well blended. Stir in 1/4 cup stock. Cover batter and refrigerate until cold and firm, at least 20 minutes and up to 1 day.
Line large baking sheet with plastic wrap or parchment paper. Using wet hands, very gently shape batter into about 16 balls, each about 2 inches in diameter. Arrange on prepared sheet.
In large stock pot over high heat, bring remaining stock to boil. Gently drop balls into stock, return to boil, then reduce heat to low, cover, and simmer until balls are tender and cooked through, about 40 minutes. (Matzoh balls can be cooked up to 1 day ahead. Refrigerate stock and balls separately and rewarm balls before serving by simmering in stock 5 minutes.)
While matzoh balls are cooking, poach vegetables:.
Cut leeks crosswise into 2-inch lengths, then thinly slice lengthwise. Wash leek strips in bowl of cold water, agitating, then lift out and pat dry.
In medium saucepan over high heat, bring 4 cups salted water to boil. Reduce heat to low, add leeks, and gently simmer, uncovered, until tender, about 7 minutes. Using slotted spoon, transfer leeks to small bowl. Add mushrooms to water and gently simmer, uncovered, until tender, about 10 minutes. Using slotted spoon, transfer mushrooms to second small bowl. Cover vegetables and keep warm. (Vegetables can be poached up to 1 day ahead and refrigerated, covered. Rewarm by simmering in water 30 seconds before proceeding.)
Finish and serve:.
Using slotted spoon, divide balls among 8 soup bowls. (Discard stock in which balls were cooked.) Top with leeks and mushrooms. Ladle warm consommé over and sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 671.5, Fat 38.7, SaturatedFat 9.9, Cholesterol 214.3, Sodium 2002.2, Carbohydrate 35.6, Fiber 1.9, Sugar 10.1, Protein 43

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