Beet consommé from Gourmet Magazine, December 2006: Christmas Spectacular Issue (page 214) by Ruth Cousineau

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on August 08, 2015

    This was really delicious. Once cooked I separated the beets from the rest of the vegeables and put them through the vitamix and a foleys food mill and added them back into the soup. I addeded celery leaves and chives to the herbs when cooking and ground white pepper at the end. I took it to a dinner party and everyone loved it. Made notes for next time on the hard copy of the magazine

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