Recipe - Consomme Primavera

1 Onion
2 Stalks celery
1 One half Carrots
1 Turnip
1 Parsnip
3 pound Chicken backs and necks
1 Bay leaf
1 Clove garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 teaspoon Whole black peppercorns;
crushed
Salt
1 Yellow squash
1 Zucchini
1 Leek
One half cup Fresh Enoki mushrooms;
thinly cut or sliced up

1. Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.
Place in a large stock pot. Add 1One half quarts water, the chicken parts, bay
leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very
slowly to a simmer; cook 2One half 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 One half 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 onefourth 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 Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.