Spring Vegetable Ragout Accented with an Herbal Consomme Recipes

Ingredients :

1 medium leek, white part only, washed and dried

1 celery stalk, diced

3 medium carrots, diced

4 shallots, coarsely chopped

1 large tomato, peeled, seeded, and roughly chopped

3 garlic cloves, coarsely chopped

10 white mushrooms, diced

3 sprigs of parsley

1 small bunch of chervil

8 basil leaves

1 sprig of thyme

2 bay leaves

2 sprigs of cilantro

12 whole peppercorns

Vegetable Ragout:

4 cauliflower florets

4 broccoli florets

8 baby turnips with tops, peeled

8 asparagus tips, cut 2 inches long

16 baby carrots with tops, peeled

8 small spring onions, peeled

4 tbsp freshly shelled peas

1 tomato, peeled, seeded and diced

freshly ground pepper

several sprigs of fresh chervil

Prepare the herbal consommé.

Combine all the ingredients in a nonreactive pot. Cover with cold water. Bring to a boil, then turn the heat down to a light simmer. Cover tightly. Simmer very slowly for 35 minutes. Turn off the heat, keep the cover on, and cool completely. Strain the broth carefully through a fine strainer; do not press down on the vegetables. Set aside.

Next, make the ragout.

Cook each vegetable separately in small amounts of the consommé until tender. Cool. Arrange the vegetables decoratively in individual shallow soup plates. Spoon the heated herbal consommé over the vegetables, season with pepper, and sprinkle with chervil.

Serves 4

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