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Consomme Colbert

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlButter
1/4 cup 27g / 1ozCarrots brunoise
1/4 cup 27g / 1ozCelery brunoise
1/4 cup 59mlLeeks brunoise
1/4 cup 59mlTurnips brunoise
1   Chicken Consomme - (see recipe)
4   Eggs (small)
4 sections  Chervil

Recipe Instructions

Heat a saute pan over medium-high heat. Add the butter and melt. Add the brunoise vegetables and saute just until soft, about 3 to 4 minutes. Be careful not to brown the vegetables. Remove from the heat and set aside.

Bring the Chicken Consomme to a simmer. Carefully break the eggs into the hot consomme and poach them in the consomme. Ladle the consomme into 4 bowls and garnish each with 1 of the poached eggs, some of the sauteed vegetables and a sprig of chervil.

This recipe yields 4 servings.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B26) - from the - TV FOOD NETWORK


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