Leek Consomme with Herbs

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* Exported from MasterCook *

 

Leek Consomme with Herbs

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews " Post "

 

Amount Measure Ingredient -- Preparation Method

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6 medium leeks (about 2 pounds)

2 medium celery stalks

4 medium carrots

1 lemon

3 cans vegetable broth -- (14 1/2 ounces each)

1/8 teaspoon coarsely ground black pepper

1/4 cup loosely packed fresh parsley leaves -- chopped

1 tablespoon coarsely chopped fresh dill

lemon slices for garnish

 

1. Prepare broth: Cut root ends from leeks. Cut each leek crosswise to separate

green tops from white bottoms, removing any tough outer leaves. Cut green tops

crosswise into 1-inch pieces; place in large bowl of cold water. Use hands to

swish leeks around to remove any grit or sand; repeat process, changing water

several times. Drain well and place in 4-quart saucepan. Slice leek bottoms

crosswise into thin slices; rinse thoroughly as with green tops and reserve

separately.

2. Cut celery and 2 carrots crosswise into 1-inch chunks; thinly slice remaining

2 carrots crosswise on the diagonal. From lemon, with vegetable peeler, remove

four 3 " by 1 " strips of peel; squeeze 1 tablespoon juice.

3. To saucepan with leek tops, add celery and carrot chunks, 2 strips lemon

peel, broth, and <B>3 cups water;</b> heat to boiling over high heat. Reduce

heat to low; cover and simmer 15 minutes.

4. Strain broth into 8-cup glass measuring cup or large bowl, pressing down on

vegetables in strainer to extract as much broth as possible; discard vegetables.

Return broth to saucepan.

5. Prepare soup: Add pepper, lemon juice, leek bottoms, carrot slices, and

remaining lemon peel to broth in saucepan; heat to boiling over high heat.

Reduce heat to low; cover and simmer 10 minutes or just until vegetables are

tender. Remove saucepan from heat; discard lemon peel. Stir in parsley and dill.

Garnish each serving with a lemon slice.

 

 

 

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NOTES : NOTES: