Title: Consomme Madrilene
Categories: Soup
Yield: 8 Servings
| 6 | | Large tomatoes |
| 2 | | Green bell peppers * |
| 1 | | Leek;trimmed,cut in chunks |
| 4 | | Egg whites; lightly beaten |
| 8 | c | Rich chicken stock |
| | | Salt, pepper |
| 1 | | Sm bunch chives; chopped |
| 2 | oz | Chopped pimiento |
*Note: Green bell peppers should be cored, seeded and quartered. Peel, core
and dice 4 tomatoes. Place in large saucepan and add green peppers, leek
and egg whites, mixing well. Add chicken stock and season to taste with
salt and pepper. Place over medium low heat and slowly bring to boil. Boil
5 to 10 minutes. Strain through sieve or strainer lined with linen towel or
cheesecloth. Discard vegetables and refrigerateyy consomme until serving
time. Just before serving, peel, core and seed remaining 2 tomatoes and
dice fine. Mix with chives and pimiento and place 1 or 2 tablespoons of
mixture in bottom of each soup bowl. Pour chilled consomme over vegetables
and serve at once. Consomme should be thick and syrupy but not set. Created
by: Udo Nechutnys, Miramonte Restaurant & County Inn, Napa Valley (C) 1992
The Los Angeles Times