17 Light Consommé with Fresh Garden Vegetables

Name: Light Consommé with Fresh Garden Vegetables (Bouillon de legumes d’Eugénie)
Yield: For four people
Cuisine: French
Ingredients: 25 g (1 oz) white part of leek; 25 g (1 oz) celery (or celeriac); 50 g (2 oz) carrots; 50 g (2 oz) button mushrooms; 1 teaspoon chervil, chopped; 80 g (3 oz) coarsely-chopped tomato pulp; 25 g (1 oz) celery (or celeriac); 1 teaspoon parsley, chopped; 1¼ litres (2¼ pints) chicken stock or stock made with stock cubes; 1 sprig tarragon; 1¼ litres (2¼ pints) chicken stock or stock made with stock cubes

Bouillon de legumes d’Eugénie

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

50 g (2 oz) carrots
50 g (2

Europe
France
Dinner
Gluten-free
Mediterranean
Soup

Method

Cut the vegetables - carrots, mushrooms, the white part of leek and celery-into julienne strips, 2 mm (1/16 in) wide by 4 cm (1½ in) long. In the case of carrots and celeriac, it is quicker and easier to use a mouli-julienne. Mushrooms have more pliable flesh and should be sliced with a small knife.
Bring the chicken stock to the boil and season with salt and p