Vegetable Consommé Recipe

Name: Vegetable Consommé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gallons water; 2 veal knuckles; 1 bunch celery, cut into 1/2-inch slices; 4 medium potatoes, quartered; 2 medium turnips, quartered; 1 medium onion, quartered; 1/4 medium cabbage, coarsely chopped; 1 carrot, thinly sliced; 1 (14 1/2-ounce) can whole tomatoes, undrained; 1 tablespoon salt; 4 whole cloves; 1 tablespoon butter or margarine; 2 tablespoons firmly packed brown sugar; 2 eggs

Servings: persons

2 gallons water
2 veal knuckles
1 bunch celery, cut into 1/2-inch slices
4 medium potatoes, quartered
2 medium turnips, quartered
1 medium onion, quartered
1/4 medium cabbage, coarsely chopped
1 carrot, thinly sliced
1 (14 1/2-ounce) can whole tomatoes, undrained
1 tablespoon salt
4 whole cloves
1 tablespoon butter or margarine
2 tablespoons firmly packed brown sugar
2 eggs

1
Combine water, veal knuckles, celery, potatoes, turnips, onion, cabbage, carrot, tomatoes, salt, and cloves in a large stock pot; bring to a boil. Cover and cook over high heat 6 hours. Remove from heat, and cool to room temperature.
2
Strain mixture through several layers of damp cheesecloth, discarding veal knuckles, vegetables, and cloves. Cover and refrigerate broth overnight.
3
Skim off and discard any fat which has risen to the surface. Melt butter in a small saucepan over low heat; add brown sugar and cook, stirring constantly, over low heat until mixture browns. Remove from heat, and set aside.
4
Separate eggs, reserving yolks for other uses; coarsely crumble egg shells. Combine egg shells and egg whites in a medium mixing bowl; add to consomme, and bring to a boil. Cook over high heat 1 minute. Stir in browned sugar mixture, and continue cooking 1 minute. Remove from heat, and let stand until all sediment settles out. Strain mixture through several layers of damp cheesecloth, discarding egg shells and egg white sediment.
5
Serve consomme warm or chilled as an appetizer.

213

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.

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

You need 14 ingredients. The key ingredients include: 2 gallons water, 2 veal knuckles, 1 bunch celery, cut into 1/2-inch slices, 4 medium potatoes, quartered, and more.

Yes, Vegetable Consommé 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.

Vegetable Consommé

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