Beet Consommé

  1. Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
  2. Skim fat from consomme, then add lemon juice and sugar and heat until hot.
  3. Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

attached, water, turkey, carrots, celery, onion, garlic, dill, turkish, salt, whole black peppercorns, lemon juice, sugar, accompaniment, cheesecloth

Taken from www.epicurious.com/recipes/food/views/beet-consomme-236652 (may not work)

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