Consommé soup recipe

In consommé soup recipe, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. US the stress is on the last. Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel.

They are most often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called ‘royales’. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish. Other types of consommé such as a tomato consommé are traditionally served chilled, which keeps the clearness of the consommé. Double consommé is a consommé made to double strength. Another common variation is chilled or jellied consommé. They are served cold and thickened naturally by the gelatin extracted from the bones when the original stock is made. The gelatin gives the consommé a gelatinous texture when set to cool.

Additional gelatin may be added during the last part of the clarification process to ensure that it sets properly. Consommé Madrilène is a clear soup that is pure and clean-tasting, typically flavored with tomato, and served chilled. Because gelatin-filtered consommés do not require a creation of an egg-white raft as in traditional consommés, they are less wasteful. The technique is also applicable to a wider range of “stocks”: since no heating is required, heat-sensitive materials, such as fruit juices, can be clarified by first adding a small amount of gelatin, then applying gelatin filtration.