Chicken Consomme with White Asparagus and Black Truffles

Name: Chicken Consomme with White Asparagus and Black Truffles (Consommé de poulet aux asperges blanches et truffes noires)
Cuisine: Swiss
Ingredients: 2 raw chicken carcasses, about 900 g (2 lb); 2 onions with skins; 1.5 litres (2½ pt) water; 2 cloves; ¼ bay leaf; 100 g (4 oz) leek, cleaned and roughly cut; 25 g (1 oz) celery, roughly cut; juice of 1 lemon; 200 g (7 oz) raw chicken leg meat, minced; 2 egg whites, whisked until frothy; 1 tomato, chopped; 2 sprigs of fresh tarragon; 12 small tips of white asparagus, well blanched; 12 thin slices of black truffle; 12 sprigs of chervil

Consommé de poulet aux asperges blanches et truffes noires

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

2 raw chicken carcasses, about 900 g (2 lb)
2 onions

Europe
France
Switzerland
Soup
Gluten-free

Method

Blanch the chicken carcasses in boiling water for 1 minute.
Remove and rinse the carcasses under cold running water.
Halve the onions and place the cut sides on, over or under direct heat until dark brown.
Add all the ingredients for the stock to the pan. Bring to the boil, reduce heat and simmer for 1½ hours.
Strain through a fine c