Home › The World's Kitchen › Consomme, Russe

Consomme, Russe

Prepare a consomme, but when cutting the vegetables, have in addition three medium beetroots and two tablespoons freshly grated, very fresh, sound horseradish. Strain the consomme through a cheesecloth into another saucepan. With a small Parisian potato scoop, scoop out all you can from a good-sized Russian turnip, place in a saucepan with half teaspoon salt, half teaspoon sugar and a pint of the consomme, and boil until soft, or thirty-five minutes; then add to the consomme, add the leaves from two branches chervil, boil two minutes, pour into a soup tureen and serve.