Consommé with crisp vegetables and fine olive oil

Discover a light and refreshing soup that combines a variety of crunchy vegetables and fine olive oil. A culinary experience that delights both body and mind.

Servings:
4 servings

Preparation time:
45 minutes

Calories per serving:
approximately 150 calories

Ingredients:

• 1 liter vegetable broth
• 100g carrots, sliced thinly
• 100g celery, sliced thinly
• 100g leeks, sliced into thin rings
• 100g mushrooms, sliced
• 50g peas
• 50g corn kernels
• 2 tablespoons fine olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Preparation:

1. Bring the vegetable broth to a boil in a pot.
2. Cook the vegetables individually in boiling salted water until still crunchy. Then shock them in ice-cold water, drain, and set aside.
3. Before serving, briefly toss the vegetables in a pan with a little broth until heated.
4. Serve the consommé in soup bowls and add the vegetables.
5. Add a tablespoon of fine olive oil, but do not stir anymore.
6. Garnish with fresh herbs if desired.

Serving tips:

Serve the consommé hot in pre-warmed soup bowls for an optimal taste experience.

Decoration:

Add an appealing look to the dish with a touch of fresh herbs like parsley or chives.

5 Tips from the Pro:

1. Use fresh, high-quality vegetables for an intense flavor.
2. Cut the vegetables evenly to ensure they cook uniformly.
3. Be sparing with salt, as the vegetable broth may already be salty.
4. Add the olive oil just before serving to preserve the flavor.
5. Garnish each serving individually with fresh herbs for a visual and flavor enhancement.

We recommend:

Enjoy the consommé as a starter with a crispy baguette for a complete taste experience.