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Beef Consomme
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 1 Meat , 1 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 serving  Beef, carcass, choice, raw
1 each  yellow onion
2 each  medium carrots
1 cup  fresh sliced parsnip
1 each  fresh leeks
2 each  medium garlic cloves
1 oz  fresh ginger root
1 tbsp  black pepper
1 tsp  ground thyme
1 cup  fresh cilantro
1 each  fresh carrots
1 each  fresh leeks
4 oz  fresh mushrooms
1 pinch  soy sauce
2 each  fresh green onions
4 oz  fresh watercress, chopped
1 pinch  black pepper
Directions
  1. Place the duck, onion, carrots, parsnip, leek, and garlic in a large, heavy pan or flameproof casserole.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle into warm bowls and sprinkle with cilantro leaves before serving.

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