CookEat Recipe
Herb Chiffonade Consommé
Beef consommé with butter-cooked lettuce, spinach and sorrel, cooked spring vegetables and fine herbs.
Method
Steps
Step 1
Cut two pounds of raw beef shin into pieces. Slice one medium carrot, one medium turnip and one medium onion. Chop one branch each of parsley, celery, chervil and leek and one garlic clove. Put in a large saucepan with one tablespoon of salt, ten whole black peppercorns, one clove, five whole allspice berries, one bay sprig and one saltspoon of thyme.
Step 2
Add enough cold water to nearly cover the meat and other ingredients. Cover and refrigerate at 40°F or colder for one hour.
Step 3
Put the pan over the heat and stir gently for five minutes. Pour in the separate two and a half quarts of boiling water, stir until boiling again, then cover and simmer gently for one and a half hours, until the beef is cooked and the broth reaches at least 165°F.
Step 4
Strain through a clean food-safe cloth and fine sieve into another clean saucepan. Keep all the recovered strained consommé hot for the soup.
Step 5
Keep the consommé gently simmering while preparing the greens. Wash and trim six green lettuce leaves, six spinach leaves and twelve sorrel leaves, then cut into very thin strips. Put in a small saucepan with half an ounce of butter and one teaspoon of sugar. Cover and cook for ten minutes, stirring occasionally, then drain in a sieve.
Step 6
Add the drained greens to all the consommé with two tablespoons each of plain cooked asparagus tips, cooked green peas and cooked string beans cut into short pieces. Add one teaspoon of freshly chopped parsley, half a teaspoon of chopped chives, the leaves from two chervil branches and the separate second teaspoon of sugar.
Step 7
Mix lightly and boil for ten minutes, until the whole soup reaches at least 165°F. Pour into a hot tureen and serve.
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