VEGETARIAN CONSOMME RECIPES

Steps:

• "Combine all the ingredients in a stockpot, cover with 2 quarts cold water, and bring to a boil, then turn the heat down to a light simmer. Simmer for about 20 miknutes. Turn off the heat, keep covered, and set aside to infuse for 20 more minutes. Strain the broth carefully through a fine strainer. Serving size: 1 cup 19 cal; .2 g fat; 0 mg chol; 10.6 mg sod Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE "

Steps:

• Combine water, veal knuckles, celery, potatoes, turnips, onion, cabbage, carrot, tomatoes, salt, and cloves in a large stock pot; bring to a boil. Cover and cook over high heat 6 hours. Remove from heat, and cool to room temperature.
• Strain mixture through several layers of damp cheesecloth, discarding veal knuckles, vegetables, and cloves. Cover and refrigerate broth overnight.
• Skim off and discard any fat which has risen to the surface. Melt butter in a small saucepan over low heat; add brown sugar and cook, stirring constantly, over low heat until mixture browns. Remove from heat, and set aside.
• Separate eggs, reserving yolks for other uses; coarsely crumble egg shells. Combine egg shells and egg whites in a medium mixing bowl; add to consommé, and bring to a boil. Cook over high heat 1 minute. Stir in browned sugar mixture, and continue cooking 1 minute. Remove from heat, and let stand until all sediment settles out. Strain mixture through several layers of damp cheesecloth, discarding egg shells and egg white sediment.
• Serve consommé warm or chilled as an appetizer.