Copenhagen Consomme Recipe

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Copenhagen Consomme
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Ingredients:

Directions:

  1. In a large saucepan, combine fish, fish bones, bouquet garni (use leeks strip to tie parsley, celery, and fennel).
  2. Bring to a boil, reduce heat, and cook, uncovered, for 15 minutes.
  3. Strain mixture through a fine sieve; whisk egg white into the strained liquid and sieve again.
  4. Mix gelatin with a little water and add to liquid; taste and adjust seasoning.
  5. Set mixture aside and allow to set lightly.
  6. Meanwhile, cook the julienned vegetables, in lightly salted water, for about 4 minutes; drain, allow to cool.
  7. Add vegetables to gelatin mixture (vegetables should not sink to the bottom or the gelatin is not set enough).
  8. Serve cold, cut in cubes with lemon slices for garnish.
  9. Can be served in small bowls or tumblers for interest.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.49 Kcal (1053 kJ)
Calories from fat 54.42 Kcal
% Daily Value*
Total Fat 6.05g 9%
Cholesterol 72.56mg 24%
Sodium 926.32mg 39%
Potassium 756.31mg 16%
Total Carbs 7.35g 2%
Sugars 3.14g 13%
Dietary Fiber 1.64g 7%
Protein 33.45g 67%
Vitamin C 6.2mg 10%
Vitamin A 0.3mg 10%
Iron 1.9mg 10%
Calcium 262.4mg 26%
Amount Per 100 g
Calories 60.96 Kcal (255 kJ)
Calories from fat 13.19 Kcal
% Daily Value*
Total Fat 1.47g 9%
Cholesterol 17.59mg 24%
Sodium 224.53mg 39%
Potassium 183.32mg 16%
Total Carbs 1.78g 2%
Sugars 0.76g 13%
Dietary Fiber 0.4g 7%
Protein 8.11g 67%
Vitamin C 1.5mg 10%
Vitamin A 0.1mg 10%
Iron 0.4mg 10%
Calcium 63.6mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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