Caramelized Essence of Celery Consomme

Total Time:
1 hr 20 min
30 min
50 min

10 servings

  • 14 ounces brunoised celery
  • 1 1/2 pounds chicken meat, ground
  • 1 3/4 ounces brunoised onions
  • 1 3/4 ounces peeled and brunoised carrots
  • 1 3/4 ounces brunoised leeks
  • 2 egg whites
  • 1 1/2 quarts veal stock, chilled
  • 1 1/2 quarts chicken stock, chilled
  • 2 whole tarragon sprig
  • 8 whole parsley stems
  • 10 whole black peppercorns crushed
  • 2 whole bay leaves
  • 3 whole thyme sprigs
  • 10 ounces celery, cut into paysanne
  • 10 ounces potatoes, cut into paysanne
  • In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized.

  • Transfer to a stainless steel bowl, and set in an ice bath to cool.

  • In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well.

  • In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well.

  • Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes.

  • Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper.

  • Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls.

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