Consomme Primavera
Cuisine: French
Author: Kitchens
  • 1 onion
  • 2 stalks celery
  • 1/2 carrot
  • 1 turnip
  • 1 parsnip
  • 3 pounds 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
  • 1/2 Cup fresh enoki mushrooms, thinly sliced
  1. Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.
  2. 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.
  3. Strain through a double layer of cheesecloth. Set aside to cool.
  4. 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-inch by 2-inch matchsticks. Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool.
  5. 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.
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