Name: Vegetable and saffron consommé
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: ½ small carrot, cut into julienne strips; 1 leek, roughly chopped; ½ stick celery, cut into julienne strips; chopped fresh chives and chervil, to garnish; 1 tablespoon finely grated orange rind; 2 ripe tomatoes, quartered, seeded and chopped; 2 cloves garlic, halved; 2 large pinches of saffron threads; 80 g (2 ¾ oz) button mushrooms, chopped; 1 onion, roughly chopped; bouquet garni; 6 white peppercorns; small pinch of ground nutmeg; ½ fennel bulb, roughly chopped; ½ small leek, cut into julienne strips (see Chef’s tip); 6 quail eggs; 1 ripe tomato; 1 carrot, roughly chopped; 1 celery stick, roughly chopped

Le Cordon Bleu

Vegetable and saffron consommé

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

This beautifully light consommé is very low in fat and excellent for getting you in shape.

Ingredients

Vegetable Stock

1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped

Soup
Vegetarian
Gluten-free

Method

To make the vegetable stock, add the vegetables to a large saucepan and pour over 1.5 litres water. Mix in the garlic, peppercorns, nutmeg, orange rind, bouquet garni and a large pinch of salt. Bring to the boil, cover and reduce the heat to simmer gently for 45 minutes.

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Vegetable Stock

Method