Recipe - Carrot Consomme

4 pound Carrots, peeled
1 lg White onion, unpeeled
1 Clove
2 Inches fresh ginger, split
in half lengthwise
2 Stalks celery
2 Bay leaves
5 Black peppercorns
2 Sprigs fresh thyme
3 qt Cold water

(from A WellSeasoned Appetite, Molly O'Neill)

Combine all the ingredients in a large pot over very low heat. Simmer for
3 hours. Remove from the heat and cool for 1 hour. STrain through a
finemesh sieve. Discard the vegetables and reserve the broth. The broth
will keep up to 1 week in the refrigerator; frozen up to 2 months.

Makes 8 cups

Posted to FOODWINE Digest 5 November 96

Date: Tue, 5 Nov 1996 18:36:12 0500

From: "Roberta K. Merkle" rmerkle@UGA.CC.UGA.EDU