Consomme de mer
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 10½ | ounce | Consomme |
| 1 | can | Water |
| 8 | ounces | Bottle clam juice |
| 2 | teaspoons | Lemon juice |
| ½ | cup | Whipping cream |
| ½ | teaspoon | Salt |
Directions
Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Related recipes
- Bouillabaisse (french seafood feast)
- Consomme
- Consomme chicken
- Consomme des ecrevisses aux truffles
- Consomme primavera
- Cream consomme
- French style fish soup
- Fruits de mer
- How to make consomme
- Jellied consomme
- Mixed seafood amandine
- Mussel mariniere
- Sea soup
- Seafood bisque
- Seafood bouillabaisse
- Seafood bouillabaisse^
- Seafood mediterranee
- Seafood thermidor
- Soup de poisson
- Vegetable consomme