Save Recipe Print
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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Mushroom Consomme

Recipe courtesy of Michele Urvater

Pineapple Consomme

Recipe courtesy of Jessica Harris

Watermelon Consomme

Recipe courtesy of Deb Racicot

Tomato Consomme

Recipe courtesy of Lynn Crawford

Consomme Lady Curzon

Chilled Tomato Consomme

Recipe courtesy of Jesse Brune

Caramelized Essence of Celery Consomme

Recipe courtesy of Joshua Sperl

Lobster Dumpling in Seafood Consomme

Recipe courtesy of Martin Yan

Caramelized Essence of Celery Consomme

Browse Reviews By Keyword