Consomme Julienne a La Kennedy
Created by dienia b on June 29, 2015
- Servings: 4
- Prep Time: 1h
- Cook Time: 30m
- Recipe #19774
Ingredients
- 1 leek
- 1 celery rib
- 2 carrots
- 1 turnip
- 3 leaves cabbage
- 1 small yellow onion
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon pepper
- 1 quart chicken stock
- Parsley (to garnish)
How to Make
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Step 1: Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
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Step 2: Melt butter in a medium sized saucepan over low heat.
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Step 3: Add vegetables, salt, pepper and sugar.
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Step 4: Cover and cook till vegetables are tender.
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Step 5: Put in bottom of bowl.
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Step 6: Pour over hot consommé.
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Step 7: Garnish with bit of parsley.
Nutritional Facts
- Serving Size: 1 (142 g)
- Calories 79
- Total Fat - 3.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 24.6 mg
- Sodium - 383.9 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 3.5 g
- Sugars - 4.9 g
- Protein - 2.7 g
- Calcium - 69.5 mg
- Iron - 0.8 mg
- Vitamin C - 23 mg
- Thiamin - 0.1 mg