CRAIG CLAIBORNE'S CONSOMME

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Craig Claiborne's Consomme image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 5h20m

Yield About 10 cups

Number Of Ingredients 10

8 pounds meaty beef bones
6 quarts water
40 black peppercorns
2 cups coarsely chopped carrots
4 cups coarsely chopped, well-rinsed leeks
2 cups coarsely chopped celery
2 whole cloves
4 sprigs parsley
2 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Steps:

  • Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
  • Add six quarts of water, peppercorns, carrots, leeks and celery.
  • Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
  • Strain, discard solids and skim off fat.

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