Beef consomme with vegetables and mushrooms
3 servings
130 minutes
Beef consomme with vegetables and mushrooms is an exquisite and aromatic soup rooted in French culinary tradition. Its clear broth, rich in the flavors of beef, fresh vegetables, and mushrooms, makes it ideal for gourmets who appreciate depth and richness of taste. Bay leaf and black pepper add refined notes, while the spiciness of chili pepper provides a slight heat. Olive oil and soy sauce subtly highlight the dish's rich profile, creating a harmonious blend of classic and modern elements. Consomme is served hot; it warms and satisfies, making it perfect as a standalone dish or as a refined element of an elegant dinner. Its lightness and richness make it an excellent choice for those seeking a balance of flavor and nutrition.
1
Wash the beef, fill with cold water, and boil in a deep pot for two hours.
- Bone-in beef: 300 g
2
Add bay leaf and peppercorns to the broth 30 minutes before it's ready.
- Bay leaf: 2 pieces
- Black peppercorns: to taste
3
Remove the meat from the broth and cut it into pieces.
4
Cut the vegetables into large pieces.
5
Salt, pepper, fry in olive oil, add chili pepper.
- Olive oil: 2 tablespoons
- Black peppercorns: to taste
- Chili pepper: 1.2 piece
6
Carefully arrange the roasted vegetables in a deep dish, add the boiled meat, and pour hot broth over it.
- Bone-in beef: 300 g
- Baby carrots: 1 piece
- Courgette: 1.2 piece
- Baby green asparagus: 50 g
- Snap peas: 50 g
- Leek: 1.2 piece
- Button mushrooms: 4 pieces
7
Add soy sauce and finely chopped parsley.
- Soy sauce: 3 tablespoons
- Parsley: 1.2 bunch