Consomme Soups and Stews Cooking
Consomme Soups and Stews Cooking
Consommé : clear soup made from well-seasoned stock
Etymology: French, from past participle of consommer to complete, boil down, from Latin consummare to complete.
Top: Home: Cooking: Soups and Stews: Consomme
See Also:
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Vegetable Consomme - Ornish - Made with a variety of ingredients from Recipe Source.
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Consomme Madrilene - Made with tomatoes, chives, leek, and egg whites. Makes eight servings, from Recipe Source.
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Consomme Primavera - Combines a variety of vegetables and makes four servings, from Recipe Source.
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Salmon Consomme with Bites - Uses prawns and vegetable stock. Serves two, from Recipe Source.
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Consomme De Mer - A simple recipe making six servings, at Recipe Source.
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Vegetable Consomme with Mushroom Ravioli - Presents a long list of ingredients. Makes eight servings. From Recipe Source.
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Jellied Consomme - Made using beef broth and dry sherry, from Recipe Source.
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Chicken Consomme with Lemon Thyme and Asparagus - Uses ground chicken, onion, leeks, and celery. Makes one serving. From Master Cook.
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