Recipe courtesy of Joshua Sperl
Caramelized Essence of Celery Consomme
- Level: Intermediate
- Yield: 10 servings
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
Ingredients
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
Directions
- 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.