Julienne Vegetable Consommé

Julienne Vegetable Consommé

2 medium ripe tomatoes
1 quart Vegetable Stock (recipe follows)
1/2 carrot, peeled
1/2 stalk celery
1/2 medium red pepper
1/2 medium green pepper
1 teaspoon chopped parsley

Wash the tomatoes and slice each one into about six pieces. Bring the
vegetable stock to a simmer; add the tomatoes and continue to simmer for
about 10 minutes. Strain the stock through a very fine strainer or coffee filter.
Season to taste with salt and pepper.
Fill a medium-size pot with 2 cups of water and set it on medium-high
heat. While waiting for the water to come to a boil, cut the carrot, celery,
and peppers into fine julienne strips (1 inch long by J inch wide). Blanch
the julienne (long, thin) vegetables in boiling water for 1 minute and drain.
Divide the vegetables into 4 equal sections and put each section into one
of 4 soup bowls. Top with the stock and sprinkle with the chopped parsley.

Vegetable Stock
4 stalks celery, leaves removed
3 large carrots, unpeeled
2 large yellow onions, unpeeled
1/2 head garlic, unpeeled
2 tablespoons parsley stems
1 tablespoon canola oil
2 teaspoons thyme
2 teaspoons marjoram
3 bay leaves
2 teaspoon black peppercorns, crushed
2 teaspoons salt (optional)
1 cup dry white wine (or water)
6 cups cold water

Wash all the vegetables and chop into H-inch pieces. Place a 2-gallon
pot on medium heat and add the oil. When the oil is hot, add all the veg-etables carefully (as the oil may spatter) and lightly sauté over medium
heat for 4 minutes, stirring from time to time. Do not brown. Add all the
spices and stir.
Add the wine and simmer for 1 minute. Add the cold water and bring
to a boil slowly over medium heat. Turn the heat down and lightly simmer
for 60 minutes. Do not let the stock come to a rolling boil, or it may become
cloudy. Strain through a large strainer or colander lined with a coffee
filter or cheesecloth to remove all particles. This stock should be clear,
with a slight golden hue and neutral flavor. You may use any vegetable in
a stock. However, be aware that if strongly flavored vegetables are used,
the stock will take on that flavor.

Note: Freeze any remaining vegetable stock in small containers for
use in other recipes.