Best Consomme Julienne A La Kennedy Recipes

Mrs. John F. Kennedy's Consomme Julienne image

Time 15m

Number Of Ingredients 12

2 small carrots, scraped
1 leek
1 stalk celery
2 slices turnips
1 tablespoon butter or margarine
3 leaves cabbage, shredded
1/2 medium onion, thinly sliced
1/8 teaspoon salt
dash pepper
1/8 teaspoon sugar
4 cubes chicken bouillon, dissolved in 4 cups boiling water
chopped parsley

Steps:

Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.

Nutrition Facts : Nutritional Facts Serves

Consomme Julienne a La Kennedy image

Provided by Dienia B.

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Steps:

Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
Melt butter in a medium sized saucepan over low heat.
Add vegetables, salt, pepper and sugar.
Cover and cook till vegetables are tender.
Put in bottom of bowl.
Pour over hot consommé.
Garnish with bit of parsley.

Nutrition Facts : Calories 160.7, Fat 6, SaturatedFat 2.6, Cholesterol 14.8, Sodium 712, Carbohydrate 19.9, Fiber 2.7, Sugar 8.8, Protein 7.5