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Consommé

  • 20m Prep Time
  • 1h 0mCook Time
  • 1h 20mReady In

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  • Cuisine : French
  • Course : Soup

About 6 cups; 4 servings The most classic and pure example of a clear soup, consommé makes an elegant start to a formal dinner party. This consommé can be used in any recipe calling for clarified stock.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
    • 1 unpeeled onion, coarsely chopped
    • 1 carrot, coarsely chopped
    • 1 celery rib, coarsely chopped
    • 3 or 4 sprigs parsley
    • 2 or 3 sprigs thyme
    • 1 bay leaf
    • (1 teaspoon dried fenugreek leaves)
    • ¼ teaspoon white or black peppercorns
    • (2 whole cloves)
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
    2. Add: Cold water to cover
    3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
  • 1 small unpeeled onion, quartered
  • 1 small carrot, cut into 2-inch pieces
  • 1 small celery rib, cut into 2-inch pieces
  • 2 tablespoons packed parsley leaves
  • ½ teaspoon fresh thyme leaves
  • 1 pound boneless, skinless chicken breasts, fat trimmed and cut into 2-inch pieces, or 1 ½ pounds beef round or rump steak, fat trimmed and cut into 1-inch pieces
  • 3 egg whites
  • (3 tablespoons Marsala)
  • (Lemon juice to taste)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 8 cups Poultry Stock, Household Stock (made with beef), or Brown Beef Stock
  • 1 small unpeeled onion, quartered
  • 1 small carrot, cut into 2-inch pieces
  • 1 small celery rib, cut into 2-inch pieces
  • 2 tablespoons packed parsley leaves
  • ½ teaspoon fresh thyme leaves
  • 1 pound boneless, skinless chicken breasts, fat trimmed and cut into 2-inch pieces, or 1 ½ pounds beef round or rump steak, fat trimmed and cut into 1-inch pieces
  • 3 egg whites
  • (3 tablespoons Marsala)
  • (Lemon juice to taste)

Let's Cook

  1. Step 1.

    Thoroughly degrease and add to a soup pot: 8 cups Poultry Stock, Household Stock (made with beef), or Brown Beef Stock

  2. Step 2.

    Pulse in a food processor until coarsely chopped: 1 small unpeeled onion, quartered; 1 small carrot, cut into 2-inch pieces; 1 small celery rib, cut into 2-inch pieces; 2 tablespoons packed parsley leaves; ½ teaspoon fresh thyme leaves

  3. Step 3.

    Add: 1 pound boneless, skinless chicken breasts, fat trimmed and cut into 2-inch pieces, or 1 ½ pounds beef round or rump steak, fat trimmed and cut into 1-inch pieces

  4. Step 4.

    Pulse until chopped. Add: 3 egg whites

  5. Step 5.

    Pulse until the mixture is well combined and whisk it into the stock. Very slowly bring to a simmer over medium heat, stirring occasionally and scraping the bottom of the pot, until the egg foam rises to the surface, about 30 minutes. (Do not stir after the broth reaches a simmer.) When the egg foam starts to solidify, make a small hole in the center with a wooden spoon. Continue to simmer very gently until the egg foam mixture is solid, about 30 minutes more. Remove the pot from the heat. Line a sieve with several layers of damp cheesecloth and place it over a large saucepan or pot. Gently move the foam to the side of the pot and ladle the consommé into the colander (discard the egg foam mixture). Warm once more and season before serving with, if desired: (3 tablespoons Marsala); (Lemon juice to taste)

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