Jewish Soups and Salad Recipes
Carrot Consomme' Recipe
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Carrot Consomme' - pareve
Discard vegetables and reserve broth, or for thicker soup puree some of the strained vegetables with the broth. Season with salt and pepper.
Makes 2 quarts.
This is taken from an article in the Jewish Week, NY; a review of "The New York Times Passover Cookbook"
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