This is a print preview of "Chicken Consomme With Lemon Thyme And Asparagus" recipe.

Chicken Consomme With Lemon Thyme And Asparagus Recipe
by Global Cookbook

Chicken Consomme With Lemon Thyme And Asparagus
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  Servings: 1

Ingredients

  • 1/2 lb Grnd chicken, white meat only
  • 1 x Onion, finely diced
  • 2 x Leeks, finely diced
  • 2 stalk celery, finely diced
  • 1 x Carrot, finely diced
  • 1 Tbsp. Minced fresh lemon thyme
  • 1/2 tsp Cracked black pepper
  • 1 x Lemon, Zest of
  • 6 x Egg whites, beaten till frothy
  • 6 c. Chicken Stock
  • 16 stalk asparagus, trimmed and blanched for 2 or possibly 3 min (depending on size) Salt and black pepper to taste

Directions

  1. In a large bowl, combine chicken meat, onion, leeks, celery, carrot, 1 1/2 tsp. of the lemon thyme, pepper, and lemon zest and mix well. Add in egg whites and mix well. Add in vegetable mix to cool stock and place in a large stockpot. Place on low to medium heat and bring to a boil, stirring often so which the vegetable mix does not stick to the bottom and burn. Once the stock has come to a boil, stop stirring. The vegetable mix will form a clump or possibly "raft" on top of the liquid. Let the mix boil gently for 1 hour. Do not boil it too hard or possibly the raft will break apart.
  2. At the end of 1 hour, turn off the stove and allow the soup to sit for 10 min. Strain soup through a fine strainer lined with a paper coffee filter, discarding the vegetables.
  3. To serve, reheat soup with the remaining 1 1/2 tsp. of lemon thyme, and season with salt and pepper. Place 4 spears of asparagus in each serving bowl. Pour warm soup over asparagus and serve immediately.
  4. Serves four.