Vegetable Consomme (Konsomen Legim Kle/Consomme de Legumes)

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Isabelle Fassinou

Vegetable Consomme (Konsomen Legim Kle/Consomme de Legumes)

Post by Isabelle Fassinou » Thu Sep 27, 2007 9:23 am

Vegetable Consomme (Konsomen Legim Kle/Consomme de Legumes)
From: Fine Haitian Cuisine, A broad collection of Haitian Recipes by Mona Cassion Menager.

This is the kind of light consomme we ususally serve during midnight supper on Christmas Eve, or New Year's Eve. It is sometimes served along with other soupsor stews as long as the party goes, or during the coctail hour, or at the beginning of a main course.

Estimated time: 1 hour and 45 minutes

2 tablespoons vegetable oil
4 garlic cloves, peeled and crushed
1/2 cup chopped white onion
1 leek, sliced
1 tablespoon chopped chives, or 1 minced scallion
10 cups of boiled water
2 medium potatoes, peeled and coarsely chopped (yields about 2 1/2 cups)
1 medium carrot, peeled and sliced
1 small turnip, peeled, and cut into small wedges
1/2 cup trimmed green beans (trimmed and chopped snow peas will do also)
1 tablespoon chopped parsley
1/2 teaspoon corasely chopped black peppercorn
3 chicken bouillon cubes, crushed
1 habanero chile
1 tablespoon salt
1/4 cup cup frozen green peas, thawed
1/4 cup finely chopped carrots
1/2 cup finely sliced leek (white and pale green parts only)
1 tablespoon of butter or margarine

Heat oil over medium high setting in a heavy 5-quart pan. Add garlic, onion, leeks and chives, and saute for 3 minutes. Add water, and bring to a boil. Add potatoes, carrots, turnip, green beans, parsley, black pepper, bouillon cubes, chile and salt. Cover, and cook for 1 hour and 15 minutes over medium heat, with lid slightly ajar. Remove from heat, discard chile, and strain through a fine strainer without pressing on the vegetables. Reserved cooked vegetables for another use*. Add green peas, diced carrots, and sliced leek. Reduce the consomme in a heavy 3-quart pan over medium heat, 15 minutes. Remove from heat. Mix in butter. Serve hot. This recipe can be doubled.

Yields five 6 ounce servings.

*Make a cream of vegetables by pureeing cooked vegetables with 3 cups of boiled water in a blender at high speed for 2 minutes. Strain. Add 1 tablespoon vegetable oil. Corret seasoning. Reduce over medium heat for a short time.

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