Soup

Consomme Brunoise

Consomme Brunoise

INGREDIENTS

1 kg	Chicken, beef or veal bones
1 tbsp	Butter
1	large onion
4	Celery stalks
3	Carrots
1	Medium sized turnip
3	Cloves
1	Bay leaf
1	Sprig of thyme
1	Bunch of parsley
5	Peppercorns, crushed
	Salt and pepper to taste

METHOD

1. Wash the chicken bones, put them in a large vessel and add 2 litres of cold water and the remaining ingredients. Bring to a boil, then reduce the heat to simmering. DO NOT STIR. Skim off the ‘raft’ of scum that forms on the surface periodically.

2. Simmer for 4 hours. The stock will have acquired a pale brown colour by now, but it should not look translucent or muddy. If this happens see TIP.

3. Season the soup. Strain through a muslin strainer.

4. For the Brunoise garnish: chop very neat dices of carrot French beans into 2 mm cubes. Blanch in boiling water for 1 minute. Refresh in ice cold water. Add this garnish to the soup bowl while serving.

5. Add whisked yogurt, salt and 500 ml of hot water. Cover and cook on very low heat for 20 minutes.

NOTE:

This is a light soup, an excellent start to a more substantial meal.

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