Chef Tom Fraker
Beet Consommé
Category
Soup & Stew
Servings
10 - 12 servings
Prep Time
20 minutes
Cook Time
2 hours
Author:
Chef Tom Fraker
Ingredients
-
3 packages Melissa’s Peeled Baby Red Beets
-
4 quarts Water
-
2 Smoked Turkey Legs
-
1 package Sweet Baby Carrots, chopped
-
3 ribs Organic Celery, chopped
-
1 Perfect Sweet Onion, peeled and chopped
-
1 clove Peeled Garlic, smashed
-
4 sprigs Thyme
-
1 Bay Leaf
-
1/2 teaspoon Kosher Salt
-
20 Black Peppercorns
-
1 Organic Lemon juice
-
2 teaspoons Granulated Sugar
Directions
Place beets and water in a large pot and bring to a boil.
Boil the beets for 10 minutes and remove them to cool.
Cut the beets into quarters and place back into the water. Add all remaining ingredients to the pot and bring to a boil again.
Reduce the flame to a simmer and cook, partially covered, for 2 hours.
Strain the consommé through cheesecloth and discard the solids.
Strain the consommé one more time through another piece of cheesecloth and serve.
Recipe Note
You may want to save the turkey leg when you discard the solids. It has a wonderful smoky flavor with sweet beet undertones.
Filed in:
Bay Leaf,
Beet,
Beet Consommé,
Celery,
Lemon,
Peeled Garlic,
Perfect Sweet Onions,
Sauce,
Soup & Stew,
Sweet Baby Carrots,
Thyme
