Tomato Consommé Time: 5 minutes This is my
favorite "too hot to cook starter". When I lived in the U.S. I did it the really easy
way. Here is that recipe:
1 can beef consommé
2 cups (16oz) tomato juice
Fresh basil leaves
Heat the consommé in a saucepan until it 'melts'. Add the tomato juice, stir well, remove from heat and chill well - at least 4 hours. To serve, ladle into soup bowls and snip some fresh basil leaves over the top. Add pepper and serve.
And here is how I make it now:
1/2 package - 1 tbs gelatin - I used Madeira flavored, dissolved in
1 cup water
2 cups tomato juice
1/2 beef stock cube
Heat water in saucepan. When boiling whisk in gelatin and whisk continually for 1 minute. Add stock cube and dissolve. Add tomato juice and let cool. Refrigerate at least 4 hours. Gelatin will probably separate and form a layer on top. Not a problem, just stir well to blend and serve with snipped basil and pepper. A couple extra drops of Madeira would be nice....
Cooking for Two? Or more?
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