Jellied Consommé with Spring Vegetables (Consommé en Geleé Cole Porter)
Served chilled, this flavorful consommé is a wonderful way to enjoy fresh summer produce at the height of their freshness.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Coffee filter
- Stockpot
- Pot
- Whisk
- Ladle
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving bowl
- Measuring cup
- Stove
- Refrigerator
Ingredients
- 6 lb. chicken bones (backs, necks, wing tips, and carcasses)
- 3 small yellow onions, peeled
- 3 small leeks, trimmed
- 3 stalks celery, trimmed
- 3 small carrots, peeled
- 6 sprigs fresh thyme
- 3 bay leaves
- 6 whole black peppercorns
- Salt
- 8 oz. lean ground beef
- 4 oz. ground chicken
- 1 small carrot, peeled and finely chopped, plus 1/2 small carrot, peeled
- 1 leek, green part only, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1⁄2 small kohlrabi, peeled
- 4 haricot verts
- 1⁄4 cup shelled fresh peas
- 1 Tbsp. finely chopped fresh parsley
- White of 1 hard-cooked egg, sieved
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