Step-By-Step Guide to Consomme recipe


Consommé is a clear, flavorful soup that is often considered the epitome of culinary refinement. It’s a testament to the chef’s skill and precision, showcasing the ability to clarify stock to a crystal-clear liquid while preserving intense flavor. In this step-by-step guide to Consommé recipe, we’ll explore the art of making consommé from scratch.

What is Consommé?

Consommé, pronounced “con-som-ay,” is a refined and crystal-clear soup that forms the base for numerous other dishes. It’s typically made from a rich, well-seasoned stock that’s carefully clarified. The clarification process involves removing impurities and solids to produce a transparent, flavorful liquid. While consommé is often served as a stand-alone soup, it can also serve as a base for various consommé-based dishes.


Ingredients You’ll Need

For the Stock:
– 2.5 pounds (1.13 kg) of lean meat (beef, chicken, or game, depending on the desired flavor)
– 2 quarts (1.89 liters) cold water
– 1 onion, peeled and chopped
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– A bouquet garni (a bundle of fresh herbs, such as thyme, parsley, and bay leaves, tied together)
– Salt and pepper to taste

For the Clarification:
– 4 egg whites
– 1/4 cup (60 ml) cold water
– Additional ingredients for flavor (tomato, mushroom, or other desired additions)


Equipment Needed

– Large stockpot
– Fine mesh strainer or cheesecloth
– Whisk
– Mixing bowl
– Ladle
– Ladle holder (optional)

Step 1: Prepare the Stock

1. Start by cutting the lean meat into small pieces. Beef is a common choice, but you can also use chicken or game meats for different flavors.

2. In a large stockpot, combine the meat with the cold water. The cold water will help extract flavors and proteins slowly.

3. Add the chopped onion, carrot, celery, and bouquet garni to the pot. These vegetables and herbs will contribute to the stock’s flavor.

4. Place the pot over medium heat and bring it to a simmer. Once it starts simmering, reduce the heat to maintain a gentle simmer. Skim off any impurities that rise to the surface with a ladle.

5. Simmer the stock for at least 4-6 hours, depending on the type of meat used. The longer it simmers, the richer and more flavorful your consommé will be.

6. Season the stock with salt and pepper to taste. Keep in mind that the consommé should be well-seasoned, as the flavor will intensify during the clarification process.

7. Remove the stock from the heat and let it cool for a while before straining. This cooling period allows the fat to rise to the surface, making it easier to remove.


Step 2: Strain the Stock

1. After cooling, strain the stock through a fine mesh strainer or a piece of cheesecloth into another clean pot. This will remove any remaining solids and impurities, leaving you with a clear liquid.

2. The result at this stage is a flavorful, but cloudy, stock.

Step 3: Prepare the Clarification Mixture

1. In a mixing bowl, whisk together 4 egg whites and 1/4 cup of cold water until they’re well combined.

2. Add the egg white mixture to the clear stock and gently stir to combine. The egg whites will coagulate and bind to the impurities in the stock, helping to clarify it.

3. You can also add additional ingredients for flavor, such as chopped tomatoes or mushrooms. These elements will further enhance the taste of your consommé.


Step 4: Heat the Stock

1. Place the pot with the clarified stock over low heat and slowly bring it to a simmer. Do not stir the stock during this process.

2. As the stock heats, the egg whites will coagulate and trap the impurities. The stock will become cloudy.

3. Once it reaches a simmer, let it cook gently for about 10-15 minutes without stirring.

Step 5: Clarify the Consommé

1. Create a “well” in the center of the pot by pushing the clear liquid to the sides. The coagulated impurities and egg whites should gather in the well.

2. Carefully insert a ladle into the well without disturbing the egg whites or impurities at the bottom. Ladle out the clear consommé from the top of the pot and strain it through a fine mesh strainer or cheesecloth. This step is crucial for achieving a perfectly clear consommé.


Step 6: Adjust the Flavor

1. Taste your consommé and adjust the seasoning if necessary. You can add more salt, pepper, or any other seasonings to achieve the desired flavor profile.

2. Reheat the consommé gently before serving. It should be piping hot but not boiling.

Step 7: Serve the Consommé

1. Consommé is traditionally served in small, clear cups or bowls. It’s often garnished with finely chopped herbs, small vegetable dice, or a julienne of vegetables for a touch of elegance.

2. You can also serve it as a base for other dishes, such as consommé with dumplings or a consommé-based soup with added ingredients.


Tips and Variations

– For a more intense flavor, consider roasting the meat and vegetables before simmering them in the stockpot.
– Clarifying consommé can be a delicate process. Be patient and avoid stirring the stock once the egg whites are added.
– Experiment with different types of meat or combinations of meats for unique flavor profiles.
– Consommé can be customized with various garnishes and additions like small meatballs, croutons, or a dash of sherry for a touch of sophistication.

In conclusion, making consommé is a culinary art that requires patience, precision, and a dedication to flavor and clarity. With the right ingredients, equipment, and a methodical approach, you can create this clear and flavorful soup that’s sure to impress even the most discerning palates. Whether you serve it on its own or as a base for other dishes, consommé is a testament to the culinary craft and a delightful addition to any gourmet meal.

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