Total:
1 hr 55 min
Prep:
10 min
Cook:
1 hr 45 min
Yield:
1 gallon

Ingredients

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.

IDEAS YOU'LL LOVE

Tomato Consomme

Recipe courtesy of Lynn Crawford

Watermelon Consomme

Mushroom Consomme

Recipe courtesy of Michele Urvater

Pineapple Consomme

Recipe courtesy of Jessica Harris

Chilled Tomato Consomme

Recipe courtesy of Jesse Brune

Consomme Lady Curzon

Caramelized Essence of Celery Consomme

Recipe courtesy of Joshua Sperl

Caramelized Essence of Celery Consomme

Recipe courtesy of Joshua Sperl

Lobster Dumpling in Seafood Consomme

Recipe courtesy of Martin Yan

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking