Beet Consommé
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Onion (cut into 1/2-inch pieces)1 tsp
Salt1 tsp
Whole Black Peppercorns2 tsps
Lemon Juice (fresh)2 tsps
SugarDirections:
1
Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes
2
Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water
3
When beets are cool enough to handle, slip off skins
4
Cut 1 beet into 1/4-inch dice and reserve for garnish
5
Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot
6
Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours
7
Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids
8
Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups
9
Skim fat from consommé, then add lemon juice and sugar and heat until hot
10
Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top
11
Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes
12
Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water
13
When beets are cool enough to handle, slip off skins
14
Cut 1 beet into 1/4-inch dice and reserve for garnish
15
Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot
16
Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours
17
Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids
18
Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups
19
Skim fat from consommé, then add lemon juice and sugar and heat until hot
20
Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top