LEMONGRASS CONSOMMé
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
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 VICHYSSOISE
Provided by Marian Burros
Categories lunch, weekday, appetizer
Time 40m
Yield 7 cups for 6 or 7 servings
Number Of Ingredients 12
Steps:
- In a large pot, melt the butter over medium-high heat. Add the garlic, leeks, onions, lemon grass and lime leaves; cover and simmer for 10 minutes. Do not allow to color.
- Add potatoes, bay leaves, salt, pepper and water, and bring to a boil. Reduce heat, and simmer, cooking 20 minutes, until potatoes are tender. Allow to cool a little; strain, reserving broth, and remove bay leaves.
- Place some solids with a little broth in blender, and puree. Spoon into bowl. Repeat process until all solids are pureed; you will probably have to use all the broth to do this, but do not allow the mixture to become too thin, because the cream must still be added. Stir in the cream. Adjust seasoning, and chill completely, at least several hours.
- To serve, chop the chives, and stir vichyssoise thoroughly. Spoon 1 cup into soup bowl, and sprinkle with chives. If mixture is too thick, add a little milk to thin it out.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 32 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 1031 milligrams, Sugar 6 grams, TransFat 0 grams
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