Try this Clear Beef Consomme recipe, or contribute your own.
Suggest a better description1. Place water, bones, carrots, onion, garlic, celery, Boquet Garni, bay leaf, parsley & thyme in a large stockpot. Bring to simmer very slowly & allow to simmer 3 to 3-1/2 hrs., uncovered. 2. Strain consomme to remove vegetables & seasonings. Allow to cool at room temperature. Refrigerate overnight. 3. Remove solidified fat from surface of consomme. Put consomme into stockpot or large saucepan & add salt, pepper & wine. Bring to simmer, but do not boil. Reduce volume of consomme slightly to intensify flavor & to heat to serving temperature. 4. Divide among 6 soup bowls & garnish w/ croutons. Serve immediately. Note: Consomme may be prepared in advance, frozen & reheated if desired. Dont allow it to boil or it will become cloudy. BOQUET GARNI: Tie all ingredients in cheesecloth bag. FOX & HOUNDS FRIESS LAKE RD.;MILWAUKEE From the
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 57 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.7mg | 1 % | |
Potassium 88.4mg | 2 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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