Consomme Primavera

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 medium Onion
2 sprigs fresh parsley
2 stalks celery
1 teaspoon whole black peppercorns and crushed
1/2 medium carrots
1 teaspoon salt
1 medium turnip
1 medium yellow squash
1 medium parsnip
1 medium zucchini
3 pounds chicken backs and necks
1 medium leek
1 piece bay leaf
1/2 cup fresh enoki mushrooms
2 cloves garlic
1 sprig fresh thyme
 

Preparation:

Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip. Place in a large stock pot. Add 1-1/2 quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours. Strain through a double layer of cheesecloth. Set aside to cool. Peel the skins off the yellow squash and zucchini, discarding or reserving the pulp for other use. Julienne the peels, remaining 1/2 carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks. Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool. Skim any fat that has risen to the top of the consomm‚. Return the broth to a slow simmer; cook until reduced to one-fourth its original volume. To serve, divide among four soup bowls. Garnish with the julienne vegetables and the mushrooms.