Spring Leek & Mushroom Consomme with Coconut Cream

Sep 15, 2007 by GodsMullet | 0 Comments| Share it:   

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Info

  • Prep: 30 mins. - 1 hr.
  • Cook: 3+ hrs.
  • Serves: 5

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Ingredients

Making The Stock:

Ingredients:

1 Whole Chicken (cut up)
6 quarts Cold Water
2 Onions (roughly chopped)
4 stalks Celery (roughly chopped)
4 Carrots (roughly chopped)
4 cloves Garlic (halved)
Sachet spices
Salt
Pepper

(Additional ingredients listed in recipe below).

Step 1

I admit, I am taking a different step towards making the stock. Usually I cook everything together, but one of the chefs at work was telling me it's better when you do just the chicken and add the mirepoix at the end. He claims the flavor gets wasted in the broth when it simmers for too long. So I'm giving this a try and seeing if it makes any difference. Chop the chicken up into 4 inch pieces, cutting through the bones. Place the chicken and water into a stockpot and bring to a simmer. Simmer for 4 hours.

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Step 2

Make your sachet by wrapping herbs in cheesecloth. I used a mixture of bay leaves, cracked peppercorns, thyme, rosemary, cumin, herbs de province, and chervil. Add the mirepoix and sachet. Simmer for another hour. Season with Salt and Pepper.

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Step 3

Strain the stock (make sure you press every last drop of flavor out of the waste) and allow it to cool.

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Step 4

Refrigerate overnight and strain the fat off the top.

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Step 5

Although it's not very noticeable, the background taste in the stock does seem a bit more flavorful. I don't think it has much to do with the time they were put in though, maybe just a mind trick. The vegetables were also a good hearty meal after being strained (I like eating the carrots, and chicken debris left, instead of just tossing it). Making The Consomme: Ingredients: 1 Onion Brule 1 gal Chicken Stock 1 Onion (chopped) 2 Leeks (chopped) 4 stalks Celery (chopped) 4 Carrots (chopped) 4 Mushrooms (chopped) 4 Roma Tomato Concasse 2 1/2 lbs Ground Chicken 5 Egg Whites Sachet spices 1 Bay Leaf Crushed black Pepper Salt

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Step 6

For the Onion Brule, take an onion and cut it in half width wise, then in a searing-hot pan, place until cut ends are black. This will give the consomme a nice brownish tint.

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Step 7

For the Concasse, core the Roma, and score an X into the skin. Place in boiling water for about 15 secs.

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Step 8

Immediately place under cold running water. Slip the peel off, cut in half, and remove the seeds. Roughly chop the remaining tomato.

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Step 9

Whisk the egg whites in a stockpot until frothy.

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Step 10

Add the de-fatted stock and mix well to dissolve the egg whites. Mix in the Onion Brule, mirepoix, Chicken, and tomato.

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Step 11

Place the pot on high heat. Stir constantly until it's at about 100F. At this point a raft created by the egg whites will start to form. (the white bubbles around the leeks and in the lower right is the raft).

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Step 12

Add the sachet and refrain from stirring. At this point, you want to keep the heat at a slow simmer.

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Step 13

If it boils, the raft that is forming will break apart and your consomme ruined. Keep it simmering for about an hour.

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Step 14

Cut a hole in the raft and carefully ladle the soup into a strainer. (those specks are just the drops of grease reflecting in the flash). Degrease by taking a paper towel and skim over the top of it.

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Step 15

Finishing the Soup: Ingredients: 3 Spring Leeks Shredded Coconut 1 can Coconut milk 3 Mushrooms Juice of Lemon

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Step 16

Finely chop and saute the mushrooms and leeks in a pot for 5 minutes in a bit of olive oil. Add the coconut and saute for another few minutes.

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Step 17

Add the Chicken Consomme and cook for 10 minutes.

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Step 18

Squeeze the lemon juice in a bowl. Blend in the coconut milk. Gradually blend in the leek and mushroom consomme. Garnish with cilantro and coconut flakes.

Now that you have learned how to make spring leek & mushroom consomme with coconut cream, please be sure to view these other chicken recipes. Also, you will love these French recipes.

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