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Watercress Consomme




Source of Recipe


1948


List of Ingredients




1 4-ounce bunch watercress
6 T chopped parsley
3 large carrots
1 C carrot tops
1 bunch scallion tops
1 bunch celery leaves
3 C boiling water
3 C tomato juice
salt and pepper to taste
Parsley garnish

Recipe



Wash vegetables. Slice or shred carrots and chop greens. Add to boiling water and cook covered 20 minutes, just until carrots are tender. Strain soup and add tomato juice and seasonings to strained consomme. Reheat just to boiling point, about 1 minute and serve hot garnished with minced parsley.