Spring broth with mushrooms
Description
Recipe for chicken broth with mushrooms and coconut cream. French cuisine. Ladle into bowls and serve.
Instructions
- 1
Step 1
Cut the chicken.
- 2
Step 2
Place the chicken pieces in water, bring to a boil, and simmer over low heat for 4 hours.
- 3
Step 3
Wrap the herb mixture—bay leaf, whole peppercorns, thyme, rosemary, cumin, parsley, and chervil—in cheesecloth. Add to the boiling broth. Simmer for 1 hour. Add salt and pepper.
- 4
Step 4
Strain the broth and let it cool.
- 5
Step 5
Put it in the refrigerator overnight.
- 6
Step 6
Consomme: Ingredients: 1 leek, 1 gallon chicken broth, 1 onion (chopped), 2 leeks (chopped), 4 celery stalks (chopped), 4 carrots (chopped), 4 mushrooms (chopped), 4 Italian tomatoes concasse, 2 1/2 kg ground chicken, 5 egg whites, sachet spices, 1 bay leaf, crushed black pepper, salt.
- 7
Step 7
Slice the onion into rings and fry in a pan.
- 8
Step 8
Boil the tomatoes in boiling water for 15 seconds. Remove the skin.
- 9
Step 9
Cool under running water. Cut the tomatoes in half and remove the seeds. Chop roughly.
- 10
Step 10
Beat the egg whites.
- 11
Step 11
Add the broth, mix with the onion, spices, chicken, and tomatoes.
- 12
Step 12
Move the pot to high heat. Stir.
- 13
Step 13
Add to Sasha. Boil over low heat.
- 14
Step 14
Boil for 1 hour.
- 15
Step 15
Leave the liquid in the pot, place the rest on a paper towel.
- 16
Step 16
Ingredients: leek, 3 parts grated coconut, coconut milk, 3 mushrooms, lemon juice.
- 17
Step 17
Finely chop and sauté mushrooms and onions in a pan for 5 minutes in a small amount of olive oil. Add coconut milk and cook for a few more minutes.
- 18
Step 18
Add chicken broth and cook for 10 minutes.
- 19
Step 19
Squeeze the lemon juice into a bowl. Mix with coconut milk. Gradually add in the leek and mushroom broth. Garnish with cilantro and coconut flakes.