Soup: Carrot Consomme' - pareve

Posted by : Ruth Heiges

This is taken from an article in the Jewish Week, NY; a review of "The New York
Times Passover Cookbook" (William Morrow, 328 pp., $25), "more than 200 holiday
dishes from top chefs and writers like Mimi Sheraton, Wolfgang Puck, Molly
O'Neill and Claudia Roden."

4 pounds carrots
1 large white onion, unpeeled
2 whole cloves
2 inches fresh ginger, split in half lengthwise
2 ribs celery
2 bay leaves
5 black peppercorns
2 sprigs thyme
3 quarts water

Bring all ingredients to a simmer over medium-high heat, then reduce to a slow
simmer for 3 hours. Let cool 1 hour, then strain carefully through mesh
strainer. Discard vegetables and reserve broth, or for thicker soup puree some
of the strained vegetables with the broth. Season with salt and pepper. Makes 2

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