Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 * Exported from MasterCook * Consomme' Recipe By : The Cooking Cardiologist, by Richard Collins, page 77 Serving Size : 12 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts tomato juice 2 quarts V -8 vegetable juice 3 cups egg whites approximately 2 dozen eggs 2 cups onion -- diced 2 cloves garlic -- minced ***VEGETABLE GARNISH, IF DESIRED*** -- if desired: 1 cup carrots -- diced 1 cup frozen green peas 1 cup diced leeks -- white part only 2 tablespoons minced parsley or chives Serving Size: 12 Put tomato juice and V-8 juice in a large pot. In a bowl, whisk together egg whites, onion, and garlic to break up the whites. Add them to the pot, whisking. Bring mixture to a boil over moderate heat, stirring occasionally Adjust heat to maintain a simmer and cook, uncovered for 20 minutes. Strain mixture through a sieve lined with a double thickness of cheesecloth, or with paper towels or a coffee filter. The consomme' should be crystal-clear. If you wish the vegetable garnish: return consomme' to a clean saucepan. Taste and adjust seasoning. Bring to a boil over moderately high heat. Add carrots, peas, and leeks. Simmer 2 minutes. Serve in bowls or cups, garnished with a little minced parsley or chives. This recipe was developed by Jean-Marc Fulsack and appears in Dr. Dean Ornish's book, " Everyday Cooking With Dean Ornish " . Nutritional analysis for serving size one cup: Calories 30, Fat 0, Cholesterol 0, Carbohydrate 1.3, Protein 0.1, Sodium 300. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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