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Consomme with Julienne Vegetables

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Easter Soups/stews Vegetables

Ingredients:

  • 6 c Chicken broth
  • 1 Carrot, cut into 2 inch pieces
  • 1 Rib celery, cut into 2 inch pieces
  • 1 sm Onion, cut into quarters
  • 2 md Carrots, cut into julienne strips
  • 2 sm Ribs celery; cut into julienne strips
  • 1/4 ts Dried marjoram leaves
  • 2 tb Butter or margarine
  • 2 tb Dry sherry (optional)

Directions:

Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large saucepan; reduce heat and simmer, uncovered, 15 minutes. Strain; discard vegetables.
 
Saute julienne vegetables with marjoram in butter in medium skillet until crisp-tender, about 3 minutes. Stir sherry into broth; spoon broth into shallow soup bowls. Spoon sautéed vegetables into bowls. Yield: 8 servings (about 3/4 cup each.) Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
 
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999