Food Network: Consomme

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Consomme
Recipe Courtesy of Emeril Lagasse

Ingredients
15 egg whites
1 pound ground lean chicken
1 onion, small diced
1/2 pound of carrots, small diced
1/2 pound leeks, small diced
1/2 pound celery, small diced
1 cup tomato puree
5 black pepper corns
2 bay leaves
1/2 bunch parsley stems
3 fresh thyme sprigs

1 gallon chicken stock, cold
Salt to taste
Hot sauce to taste

Directions
Some Traditional Garnishes: Brunoise-Consomme garnish
with small cubes of carrots, turnips, leeks, celery, peas, and chervil

Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated
Parmesan cheese

In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables,
tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock
pot, blend the cold chicken stock with the meat mixture. Place the stock pot on

medium heat. Stir the liquid occasionally until the raft forms. (the liquid should
reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does
not break or sink. Remove the first cup of the consomme from the spigot to remove
sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the
liquid slowly. If the liquid is cloudy, strain the consomme again with fresh
cheesecloth. Season with salt, hot sauce, and garnishes.