Title: Consomme Primavera
Categories: Poultry
Yield: 4 Servings

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.

RISTORANTE GIOVANNI'S

CHAGRIN BLVD., CLEVELAND

WINE: CORTESE DI GAVI, 1981

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.