Last Update: 08/06/2008
Today's Menu #19
Vegetable Consomme
Ingredients
|
Potato Round Onion Carrot Celery
Konbu (Kelp) Dried Mushroom Ume (Pickled Japanese Plum) White Peppercorns Bay Leaf Water Salt |
1 large 1 small 1 small 2 stalks 4 pieces (2 inches Square)
4 pieces 2 pieces 5-10 pieces 2 leaves Approximately 6-7 cups 1 teaspoon |
1. Peel the potato and cut into ½ inch cubes. Slice the onion, celery and carrot thinly. Immerse the potatoes and carrots in water for about 10 minutes.
2. Place all vegetables in a pot with water about one inch above the vegetables. Add 1/2 teaspoon salt and “A” items, and cook over medium heat.
3. Bring it to a boil, lower the heat a little and simmer for 20 minutes. Skim off any residue that may surface. After that, remove the pieces of Konbu and continue to simmer for another 20 minutes on low.
4. Remove the soup from the heat and pour it through a sieve that has been lined with a paper towel. Put it into another pot; warm on a low heat without bringing it to a boil. Add salt to taste.
Japanese Recipe
Sorry not available
