Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, easy consomme soup with crunchy lettuce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Clear soup recipe - Easy veg clear soup. Combined with heavy cream, chicken broth and spices, this is a great way to add I like to add some additional cream on top because who doesn't like more cream? Serve alongside crunchy Asian noodles or crusty Italian bread!
Easy Consomme Soup with Crunchy Lettuce is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Easy Consomme Soup with Crunchy Lettuce is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook easy consomme soup with crunchy lettuce using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Easy Consomme Soup with Crunchy Lettuce:
- Prepare 4 leaves Lettuce
- Prepare 2 Wiener sausages (or bacon or ham)
- Get 2 Consomme soup stock cubes
- Get 700 ml Water
- Prepare 1 small amount Salt and pepper
This creamy, savory easy romaine lettuce soup will warm your bones on chilly nights (or any night of the year, really). Plus, you won't believe it's dairy-free! Great for: ruby lettuce, arugula, spinach and endive — and more. Directions for Making Slovakian Lettuce Soup.
Instructions to make Easy Consomme Soup with Crunchy Lettuce:
- Wash the lettuce and cut roughly or tear into pieces. Slice the wiener sausages diagonally.
- Dissolve the consomme cubes in water. Add the wiener sausages and cook for about 3 minutes. Season with salt and pepper.
- Turn off the heat and add the lettuce, and it's done!
Crystal-clear consommé is rarely seen outside of fine dining and culinary schools, but it's fairly easy to make at home. Consommé is a clarified and concentrated stock or broth that is either usually served on its own as a soup or when cooled, used as gelatin. We made this when our garden overflowed with lettuce and were suprised at how good this was. I think this recipe was from Richard Simmons (though I do think he's super nice!) How do I make a consomme soup? Mix stock with clearmeat and put into a pot that has a drain and a strainer in the bottom if you have one. (if you don't, maybe you should think about just buying your consommé).
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