Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of France with this exquisite Consommé with Julienne Vegetables. More than just a soup, this dish is a testament to the refined art of French cooking, where simplicity meets sophistication. Imagine a crystal-clear broth dancing with delicately cut vegetables, each spoonful promising a burst of flavor and a touch of gastronomic elegance that will leave your dinner guests utterly impressed.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 cups clear beef or vegetable stock
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 bell pepper, julienned
- 1 onion, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all vegetables by washing thoroughly and cutting into fine julienne strips. Ensure the carrot, zucchini, and bell pepper are cut into uniform, thin matchstick-like pieces approximately 2-3 inches long.
- In a medium saucepan, heat the clear beef or vegetable stock over medium-high heat. Bring the stock to a gentle simmer, being careful not to let it boil vigorously.
- Add the finely chopped onion to the simmering stock and let it cook for 5-7 minutes, allowing the onion to release its aromatic flavors into the liquid.
- Carefully add the julienned carrots to the stock first, as they take the longest to cook. Simmer for 2-3 minutes.
- Next, add the julienned bell peppers and continue simmering for another 2 minutes.
- Finally, add the julienned zucchini and cook for an additional 1-2 minutes until all vegetables are tender-crisp but not mushy.
- Season the consommé with salt and freshly ground black pepper to taste, adjusting the seasoning carefully to enhance the delicate flavors.
- Ladle the hot consommé with julienne vegetables into warm serving bowls.
- Garnish each serving with freshly chopped parsley for a touch of color and added freshness.
- Serve immediately while the consommé is hot, ensuring the vegetables retain their vibrant colors and slight crunch.
Tips
- Vegetable Cutting Technique: Use a sharp knife and cut vegetables into uniform julienne strips to ensure even cooking and a professional presentation.
- Temperature Control: Maintain a gentle simmer, not a rolling boil, to keep the stock clear and preserve the delicate flavors of the vegetables.
- Cooking Order Matters: Add vegetables in order of cooking time - carrots first, then peppers, and zucchini last to maintain their texture and color.
- Seasoning Secrets: Add salt and pepper gradually, tasting as you go to achieve a perfectly balanced flavor without overwhelming the subtle stock.
- Serving Suggestion: Warm your serving bowls before plating to keep the consommé hot and maintain its pristine temperature.
- Garnish Freshness: Chop parsley just before serving to retain its bright color and vibrant flavor.
- Stock Selection: Use a high-quality, clear stock as the foundation of your consommé for the best possible results.
Nutrition Facts
Calories: 154kcal
Carbohydrates: 32g
Protein: 8g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 5mg
