Golden Consomme Soup with Vegetable Off-Cuts

1. 1

   Freeze your daily vegetable off-cuts in a zip-locked bag.

2. 2

   Add the off-cuts and the bay leaf in a bag made with non-woven material.

3. 3

   Close the bag tightly.

4. 4

   Soak the bag in the poaching liquid.

5. 5

   Simmer gently for roughly 20 minutes over just the right heat to slightly bubble the surface.

6. 6

   (The scum will stick to the non-woven bag, so there's no need to remove the scum.)

7. 7

   The veggies will give out a nice flavor, turning the soup into this color.

8. 8

   Remove the bag.

9. 9

   Filter the soup through a strainer.

10. 10

    Season with sake, salt, and pepper.

11. 11

    Add a tiny bit of lemon juice to finish.

12. 12

    Serve as it is or with some macaroni.

13. 13

    I topped mine with a golden leaf to make it glamorous.

14. 14

    Here's the recipe for poached chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.