Consomme Julienne A La Kennedy Recipes

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MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE



Mrs. John F. Kennedy's Consomme Julienne image

Time 15m

Number Of Ingredients 12

2 small carrots, scraped
1 leek
1 stalk celery
2 slices turnips
1 tablespoon butter or margarine
3 leaves cabbage, shredded
1/2 medium onion, thinly sliced
1/8 teaspoon salt
dash pepper
1/8 teaspoon sugar
4 cubes chicken bouillon, dissolved in 4 cups boiling water
chopped parsley

Steps:

  • Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.

Nutrition Facts : Nutritional Facts Serves

CONSOMME JULIENNE A LA KENNEDY



Consomme Julienne a La Kennedy image

Make and share this Consomme Julienne a La Kennedy recipe from Food.com.

Provided by Dienia B.

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 leek
1 celery
2 carrots
1 turnip
3 leaves cabbage
1 small onion
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper
1 quart chicken stock
parsley (to garnish)

Steps:

  • Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
  • Melt butter in a medium sized saucepan over low heat.
  • Add vegetables, salt, pepper and sugar.
  • Cover and cook till vegetables are tender.
  • Put in bottom of bowl.
  • Pour over hot consommé.
  • Garnish with bit of parsley.

Nutrition Facts : Calories 160.7, Fat 6, SaturatedFat 2.6, Cholesterol 14.8, Sodium 712, Carbohydrate 19.9, Fiber 2.7, Sugar 8.8, Protein 7.5

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