Jellied Consomme Recipe

Name: Jellied Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups beef stock; 1 small onions chopped; 1/2 medium green bell peppers chopped; 1 tablespoon parsley leaves snipped; 1 teaspoon worcestershire sauce; 2 tablespoons sherry dry; 2 tablespoons water; 1 envelope gelatin, unflavored unflavored; 1/2 cup whipped cream; 1/4 teaspoon curry powder

Servings: persons

4 cups beef stock
1 small onions chopped
1/2 medium green bell peppers chopped
1 tablespoon parsley leaves snipped
1 teaspoon worcestershire sauce
2 tablespoons sherry dry
2 tablespoons water
1 envelope gelatin, unflavored unflavored
1/2 cup whipped cream
1/4 teaspoon curry powder

1
In saucepan combine beef broth, onion, green pepper, parsley, and worcestershire sauce.
2
Bring to boiling.
3
Reduce heat; simmer uncovered, for 15 minutes to reduce liquid slightly (it should measure 3 to 3 1/2 cups).
4
Strain mixture, discarding vegetables.
5
Return the strained broth to saucepan.
6
In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin.
7
Stir gelatin mixture into broth; heat and stir until gelatin dissolves.
8
Pour into large bowl.
9
Chill until set.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups beef stock, 1 small onions chopped, 1/2 medium green bell peppers chopped, 1 tablespoon parsley leaves snipped, and more.

Yes, Jellied Consomme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jellied Consomme

How did you like this recipe?

Frequently Asked Questions