-
1
Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife.
-
2
Cut each stalk in half crosswise.
-
3
In 8-quart stock pot over moderately high heat, combine all ingredients and 3 quarts cold water.
-
4
Bring to simmer, skimming froth, then reduce heat to moderately low and gently simmer, uncovered, skimming froth occasionally, 45 minutes.
-
5
Remove chicken, reserving for another use, then strain consomme through fine-mesh sieve into large bowl, discarding solids.
-
6
If using consomme right away, skim off and discard any fat.
-
7
If making ahead, cool consomme completely, uncovered, then chill, covered, and discard any solidified fat.
-
8
(Consomme can be chilled up to 3 days or frozen 1 month.)
-
9
Rewarm consomme before serving by bringing to gentle simmer in large pot over moderately high heat.
-
10
).
-
11
Make matzoh balls:.
-
12
In large bowl, whisk together oil and eggs.
-
13
Stir in matzoh meal and salt until well blended.
-
14
Stir in 1/4 cup stock.
-
15
Cover batter and refrigerate until cold and firm, at least 20 minutes and up to 1 day.
-
16
Line large baking sheet with plastic wrap or parchment paper.
-
17
Using wet hands, very gently shape batter into about 16 balls, each about 2 inches in diameter.
-
18
Arrange on prepared sheet.
-
19
In large stock pot over high heat, bring remaining stock to boil.
-
20
Gently drop balls into stock, return to boil, then reduce heat to low, cover, and simmer until balls are tender and cooked through, about 40 minutes.
-
21
(Matzoh balls can be cooked up to 1 day ahead.
-
22
Refrigerate stock and balls separately and rewarm balls before serving by simmering in stock 5 minutes.)
-
23
While matzoh balls are cooking, poach vegetables:.
-
24
Cut leeks crosswise into 2-inch lengths, then thinly slice lengthwise.
-
25
Wash leek strips in bowl of cold water, agitating, then lift out and pat dry.
-
26
In medium saucepan over high heat, bring 4 cups salted water to boil.
-
27
Reduce heat to low, add leeks, and gently simmer, uncovered, until tender, about 7 minutes.
-
28
Using slotted spoon, transfer leeks to small bowl.
-
29
Add mushrooms to water and gently simmer, uncovered, until tender, about 10 minutes.
-
30
Using slotted spoon, transfer mushrooms to second small bowl.
-
31
Cover vegetables and keep warm.
-
32
(Vegetables can be poached up to 1 day ahead and refrigerated, covered.
-
33
Rewarm by simmering in water 30 seconds before proceeding.)
-
34
Finish and serve:.
-
35
Using slotted spoon, divide balls among 8 soup bowls.
-
36
(Discard stock in which balls were cooked.)
-
37
Top with leeks and mushrooms.
-
38
Ladle warm consomme over and sprinkle with parsley.
-
39
Serve immediately.
