Consomme Colbert

• 1 tablespoon butter
• 1/4 cup carrots, brunoise
• 1/4 cup celery, brunoise
• 1/4 cup leeks, brunoise
• 1/4 cup turnips, brunoise
• 1 quart chicken consomme
• 4 small eggs
• 4 sprigs chervil

1. Heat a saute pan over medium-high heat.
2. Add the butter and melt.
3. Add the brunoise vegetables and saute just until soft, about 3 to 4 minutes.
4. Be careful not to brown the vegetables.
5. Remove from the heat and set aside.
6. Bring the chicken consomme to a simmer.
7. Carefully break the eggs into the hot consomme and poach them in the consomme.
8. Ladle the consomme into 4 bowls and garnish each with 1 of the poached eggs, some of the Sauteed vegetables and a sprig of chervil.

butter, carrots, celery, leeks, brunoise, chicken, eggs, chervil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/consomme-colbert-recipe.html (may not work)