Recipe for Consomme with Julienne Vegetables

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
6 cup	Chicken broth
1 x	Carrot, cut into 2 inch pieces
1 x	Rib celery, cut into 2 inch pieces
1 sm	Onion, cut into quarters
2 med	Carrots, cut into julienne strips
2 sm	Ribs celery, cut into julienne strips
1/4 tsp	Dried marjoram leaves
2 tbl	Butter or margarine

Instructions:

Instructions: Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large saucepan; reduce heat and simmer, uncovered, 15 minutes. Strain; discard vegetables.

Saute julienne vegetables with marjoram in butter in medium skillet until crisp-tender, about 3 minutes. Stir sherry into broth; spoon broth into shallow soup bowls. Spoon sauteed vegetables into bowls.

Yield: 8 servings (about 3/4 cup each.)

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