Ingredients :-

• 2 carrots, sliced
• 1 celery stick, halved
• 1 potato, halved
• 1 ripe tomato, halved
• 1 onion, halved
• small bunch of parsley
• 500 g (1 lb) chicken pieces, skin removed
• 400 g (13 oz) brisket of beef 1 teaspoon salt
• 375 g (12 oz) dried anellini or capellini pasta

Serving Information:-

• Serve for 4 pax
• Preparation time: about 30 minutes, includes chilling
• Cooking time: about 3 1/2 hours

Dietary Information :-

• kcal 214
• kJ 910
• protein 8 g
• fat 1 g
• CHO 46 g

The Process

1. Put all the ingredients, except pasta and 4 sprigs of parsley, into a large saucepan.
2. Add enough water to come three-quarters of the way up the side of the pan.
3. Bring to the boil and simmer over a very low heat for about 3 hours.
4. Top up with more boiling water if the level falls below that of the meat.
5. Remove the chicken and beef  from the pan.
6. Strain the consommé through a fine sieve into a bowl.
7. Leave the soup to stand overnight and when it is completely cold skim all the fat off the surface.
8. Return the strained consommé to a saucepan, bring to the boil and add the pasta.
9. Cook for 10-12 minutes until the pasta is just tender.
10. Finely chop the reserved parsley.
11. Garnish the consommé with the parsley and serve.