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." Ruth CARROT CONSOMME ~~~~~~~~~~~~~~~ 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 quarts.
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