Lemongrass Consommé With Matzoh Balls Leeks And Shiitake Mushrooms Recipes

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé

Leek and Ginger Matzo Balls in Lemongrass Consommé image

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

Provided by Suzanne Tracht

Categories Soup/Stew Ginger Passover Leek Spring Lemongrass Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

Consommé:
2 (3 3/4-4-pound) chickens, quartered
4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces
2 garlic cloves, peeled, halved
Peel of 1 large lime, cut off in strips with vegetable peeler
1/2 large white onion
1 6- to 7-inch piece large leek (white and pale green parts only), halved lengthwise
1 1-inch-long piece fresh ginger, peeled, halved
1 tablespoon (or more) fresh lemon juice
Matzo balls:
4 large eggs
1/3 cup finely chopped leek (white and pale green parts only)
1/3 cup chicken fat (reserved from consommé or purchased), melted, cooled
2 tablespoons chicken broth or club soda
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated peeled fresh ginger
Pinch of freshly ground black pepper
1 cup unsalted matzo meal
Chopped fresh chives

Steps:

For consommé:
Place chicken in extra-large pot. Add next 7 ingredients, then enough cold water to cover (about 18 cups). Bring to boil over medium-high heat. Reduce heat to medium-low and simmer soup 2 hours, skimming impurities from surface. Let stand 30 minutes. Strain consommé into large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon lemon juice; season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled (fat will form solid layer on top).
For matzo balls:
Whisk 4 eggs in medium bowl. Mix in leek, chicken fat, broth, coarse salt, ginger, and pepper. Stir in matzo meal. Cover; chill at least 4 hours.
Using wet hands, shape generous 2 tablespoons matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop in matzo balls; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Rewarm consommé. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consommé among 6 bowls. Garnish with chopped chives.
What to drink:
A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).

LEMONGRASS CONSOMMé

Lemongrass Consommé image

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

Provided by Suzanne Tracht

Categories Soup/Stew Chicken Appetizer Passover Dinner Kosher Kosher for Passover Lemongrass Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 10 cups

Number Of Ingredients 11

Ingredients

4 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded
1 (4-pound) whole chicken, cleaned and cut into 4 pieces
2 stalks celery, trimmed and cut into 2-inch lengths
1 leek (white and pale green parts only), cut into 2-inch lengths and washed well
1 small white onion, peeled and quartered
1 (2 1/2-inch-long) piece fresh ginger, peeled
2 cloves garlic, peeled
1 fresh or frozen makrut lime leaf
1 small whole dried red chile (such as chile de árbol)
1 teaspoon whole black peppercorns
2 teaspoons kosher salt

Steps:

Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk in half crosswise.
In 8-quart stock pot over moderately high heat, combine all ingredients and 3 quarts cold water. Bring to simmer, skimming froth, then reduce heat to moderately low and gently simmer, uncovered, skimming froth occasionally, 45 minutes.
Remove chicken, reserving for another use, then strain consommé through fine-mesh sieve into large bowl, discarding solids. If using consommé right away, skim off and discard any fat. If making ahead, cool consommé completely, uncovered, then chill, covered, and discard any solidified fat. (Consommé can be chilled up to 3 days or frozen 1 month.) Rewarm consommé before serving by bringing to gentle simmer in large pot over moderately high heat.)

More about "lemongrass consommé with matzoh balls leeks and shiitake mushrooms recipes"

SUZANNE TRACHT BIO, LATEST ARTICLES & RECIPES

Mar 17, 2010 This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms. ... Recipes & Menus. Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
From epicurious.com

See details

LEMONGRASS CONSOMMé WITH MATZOH BALLS - PINTEREST

A delicious recipe for Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms. Perfect for Passover or any occasion.
From pinterest.com

See details

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé RECIPE

Get full Leek and Ginger Matzo Balls in Lemongrass Consommé Recipe ingredients, how-to directions, calories and nutrition review. Rate this Leek and Ginger Matzo Balls in Lemongrass …
From recipeofhealth.com

See details

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé RECIPES

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh …
From menuofrecipes.com

See details

LEMONGRASS CONSOMMé WITH MATZOH BALLS, LEEKS, AND SHIITAKE …

In large bowl, whisk together oil and eggs. Stir in matzoh meal and salt until well blended. Stir in 1/4 cup stock. Cover batter and refrigerate until cold and firm, at least 20 minutes and up to 1 …
From fooddiez.com

See details

COOKING AND SERVING MATZOH BALLS - EPICURIOUS

Nov 11, 2008 Chef/restaurateur Suzanne Tracht demonstrates how to make her matzoh balls in a lemongrass consommé with leeks and shiitake mushrooms.
From epicurious.com

See details

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé

Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 …
From tappecue.com

See details

WATCH MAKING LEMONGRASS CONSOMME - EPICURIOUS

Nov 11, 2008 Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
From epicurious.com

See details

BON APPETIT'S LEEK AND GINGER MATZO BALLS IN …

Mar 28, 2010 Pulling off the lid of the pan of those simmering, fluffy, plumped-up matzo balls an hour and ten minutes later is well worth the wait. The apartment smelled ultra cozy. And the soup was great--very much like the classic matzo …
From ediblegardenandvegetarian.blogspot.com

See details

LEMONGRASS CONSOMMé WITH MATZOH BALLS, - RECIPEBRIDGE

1 cup matzoh meal; 2 teaspoons salt; 4 quarts chicken stock or low-sodium chicken broth; For poached vegetables. 1 large leek (white and pale green parts only) 1/2 pound shiitake …
From recipebridge.com

See details

LEMONGRASS CONSOMMé WITH MATZOH BALLS, LEEKS, AND SHIITAKE …

Rate this Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms recipe with 4 tbsp vegetable oil, 4 large eggs, 1 cup matzoh meal, 2 tsp salt, 4 quarts chicken stock or low …
From recipeofhealth.com

See details

LEMONGRASS CONSOMMé WITH MATZOH BALLS LEEKS AND SHIITAKE …

4 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded: 1 (4-pound) whole chicken, cleaned and cut into 4 pieces: 2 stalks celery, trimmed and cut into 2-inch lengths
From tfrecipes.com

See details

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé

I assumed that after the broth-making, the rest of the soup would come together in no time. Because of this assumption, Matt and I ate dinner around 10:30pm tonight.
From bonappetempt.com

See details

HOW TO MAKE LEMONGRASS CONSOMMé « SOUPS :: …

Apr 29, 2010 Suzanne Tracht makes a lovely lemongrass consomme for matzo ball soup. She starts with 2 whole chickens and throws them into a pot full of water with celery and some lemon grass. The lemon grass is prepared by …
From soups.wonderhowto.com

See details

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé RECIPES

Consommé: 2 (3 3/4-4-pound) chickens, quartered: 4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces: 2 celery stalks, cut into 3-inch pieces
From tfrecipes.com

See details

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMME

Jul 24, 2010 Strain consomme into a large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon of lemon juice, season with salt and pepper. This can be made up to 2 days in advance. Chill uncovered until cold, then …
From bostonfoodandwhine.com

See details

10 AMAZING MATZO BALL SOUP RECIPES - EPICURIOUS

Apr 5, 2019 Leek and Ginger Matzo Balls in Lemongrass Consommé Make the broth at least a day ahead of time. After being chilled, it'll develop a solid layer of fat across its surface that …
From epicurious.com

See details