Golden Consomme Soup with Vegetable Off-Cuts

• 2 liter Poaching liquid from poached chicken
• 1 Bay leaf
• 1 dash Lemon juice
• 1 dash Salt and pepper
• 1 ladleful Sake
• 1 two handfuls Vegetable off-cuts

1. Freeze your daily vegetable off-cuts in a zip-locked bag.
2. Add the off-cuts and the bay leaf in a bag made with non-woven material.
3. Close the bag tightly.
4. Soak the bag in the poaching liquid.
5. Simmer gently for roughly 20 minutes over just the right heat to slightly bubble the surface.
6. (The scum will stick to the non-woven bag, so there's no need to remove the scum.)
7. The veggies will give out a nice flavor, turning the soup into this color.
8. Remove the bag.
9. Filter the soup through a strainer.
10. Season with sake, salt, and pepper.
11. Add a tiny bit of lemon juice to finish.
12. Serve as it is or with some macaroni.
13. I topped mine with a golden leaf to make it glamorous.
14. Here's the recipe for poached chicken.

chicken, bay leaf, lemon juice, salt, ladleful, cuts

Taken from cookpad.com/us/recipes/150770-golden-consomme-soup-with-vegetable-off-cuts (may not work)