Consomme. In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable. Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat.
Consomme is a clear, strong broth often served as the first course of French meals.
It is made from stock but is clarified by straining.
The broth can be made from traditional meat stocks or from.
You can have Consomme using 19 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Consomme
- It's 1 liter of Chilled chicken stock.
- You need 100 gram of chicken mince.
- It's 1 of no egg white.
- You need 60 gm of tomato puree.
- Prepare of Mire poix.....
- It's 70 gm of onion roughly chopped.
- It's 35 gm of carrot roughly chopped.
- You need 35 gm of celery roughly chopped.
- You need of Bouquet garni...
- Prepare 1/2 pc of Bay leaf.
- It's 1 gm of thyme.
- You need 1 gm of blackpepper corn.
- You need 3-4 of nos Parsley steam.
- Prepare 1 of nos cloves.
- Prepare 1 of no (5-7inch) Muslin cloth.
- Prepare of For consomme garnish...
- You need 10 gm of carrot cut inti paysanne.
- Prepare 1-2 of french beans cut into paysanne.
- It's 2-3 of florets cauliflower, cut into paysanne.
Doublet of consummate. consommé (countable and uncountable, plural consommés). a clear broth made from reduced meat or vegetable stock, served either hot as a soup or chilled as a jelly. Beef consomme (consommé) is not just a clarified beef stock or beef broth as some may define it. In this recipe, the definition of consomme is concentrated and clarified beef broth or stock. From easy Consommé recipes to masterful Consommé preparation techniques, find Consommé ideas by our editors and community in this recipe collection.
Consomme step by step
- 1. Combine chic mince, tomato puree, egg whites & mire poix ingredients in a bowl 2. Combine chilled stock & meat mixture in a deep sauce pan 3. Place the the pot on low heat & let simmer very slowly. 4. Now add boquet garni & onion brule to the stock, keep cooking for 1-2 hours 5. Now strain the consomme through a soup strainer lined with muslin cloth.
- For service 1. Heat little butter in a sauce pan, saute the cut vegetable for few seconds without coloring. 2. Add the consomme, adjust the seasoning & serve hot.
Since consommé is essentially a warm and flavorful broth, there are quite a few ways to put a spin Making a beef consommé is involved and will take a much of your patience. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. Consommé can also act as a base for numerous other soups, such as double consommé, Brunoise, and French onion soup.
