Carrot Consomme

By Molly O’Neill

Published January 16, 1993

Total Time
4 hours 15 minutes
Rating
4(5)
Comments
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Featured in: FOOD; Red Alert

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Ingredients

Yield:Two quarts

  • 4 pounds carrots

  • 1 large white onion, with skin

  • 1 clove

  • 2 inches fresh ginger, split in half lengthwise

  • 2 ribs celery

  • 2 bay leaves

  • 5 black peppercorns

  • 1 whole clove

  • 2 sprigs thyme

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 43 calories; 3 grams fiber; 66 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a large pot with 3 quarts of water over very low heat. Simmer for 3 hours. Remove from heat and cool for 1 hour. Strain carefully through a fine mesh strainer. Discard the vegetables and reserve the broth.

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Comments

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Michael Ross

The recipe calls for 1 clove and 1 whole clove. This is confusing. I am guessing 1 clove of garlic and 1 whole clove.

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