serves 4 - 6
4 cups (1 litre) 1 3/4 pint consomme
for the garnish
1 tbsp turnip, cut in pea shapes
1 tbsp carrot, cut in pea shapes
1 tbsp small green peas
1 tbsp tiny cauliflower florets or 1 tbsp finely diced cucumber
1. Cook the vegetables for the garnish separately in boiling salted water until just tender.
2. Drain and rinse the vegetables; then put them into a warmed tureen.
3. Meanwhile, heat the consomme to boiling point.
4. Pour the hot consomme over the vegetables, and serve.
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