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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef Consomme

Source: dLife

Delicately flavored beef broth, topped with carrots, leeks and mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	16.8

Total Carbs	3.0 g

Dietary Fiber	1.2 g

Sugars	0.7 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	163.3 mg

Protein	1.5 g

Sodium	13.7 mg

Dietary Exchanges 0.2 Fat, 0.3 Vegetables, 0.7 Meat, 1.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 serving Beef, carcass, choice, raw 1.0
1 each yellow onion 2.0
2 each medium carrots 1.0
1 cup fresh sliced parsnip 1.0
1 each fresh leeks 2.0
2 each medium garlic cloves 1.0
1 oz fresh ginger root 1.0
1 tbsp black pepper 1.0
1 tsp ground thyme 1.0
1 cup fresh cilantro 1.0
1 each fresh carrots 1.0
1 each fresh leeks 4.0
4 oz fresh mushrooms 1.0
1 pinch soy sauce 2.0
2 each fresh green onions 4.0
4 oz fresh watercress, chopped 1.0
1 pinch black pepper

Directions

Place the duck, onion, carrots, parsnip, leek, and garlic in a large, heavy pan or flameproof casserole.
Add the ginger, peppercorns, thyme and cilantro stems, cover with cold water and bring to boil over medium-high heat, skimming off any foam that rises to the surface. Reduce heat and simmer for 1 1/2 - 2 hours.
Strain through a cheesecloth-lined strainer into a bowl, discarding the bones and vegetables. Cool and chill overnight. Skim off any congealed fat and blot the surface with paper towels.
To make the garnish, cut the carrot and leek into 2-inch pieces. Cut each piece lengthwise in thin slices, stack and slice into thin julienne strips. Place in a large pan with the sliced mushrooms.
Pour over stock and add a few dashes of soy sauce and some pepper. Bring to boil over a medium-high heat, skimming any foam that rises to the surface. Adjust the seasoning. Stir in scallions and watercress or Chinese cabbage.
Ladle into warm bowls and sprinkle with cilantro leaves before serving.