In cooking, 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. [1]

2021年9月29日 · Crystal-clear consommé is rarely seen outside of fine dining and culinary schools, but it’s fairly easy to make at home. What Is Consommé? Consommé is a clarified and concentrated stock or broth that is either usually served on its own as a soup or when cooled, used as gelatin.

2023年9月20日 · Consommé, on the other hand, is generally a standalone soup, often served at the beginning of a meal. Rather than building in a water base, it begins with an existing bone broth or stock, typically and preferably a homemade one.

2023年2月10日 · Consommé (pronounced "con-som-AY") is a strong, rich, flavorful soup made by concentrating and clarifying stock. The word consommé means "completed" or "concentrated" in French.

2025年2月24日 · Consommé is a type of clear soup that’s made by clarifying and straining a hearty and flavorful broth. Traditionally, consommé is clarified using egg whites, but there are also more modern ingredients you can use that don’t require the use of eggs.

2024年2月22日 · A clear, deep gold chicken consommé is delightful not only to look at, but tasting it is another story altogether: The flavor is divine. Consommé is a soup that is typically consumed on its own, at the start of a meal.

2011年1月21日 · Consommé is one of those classic French techniques anyone who attends culinary school learns to do. I’ve heard all sorts of chefs roll their eyes at consommé as boring or overly fussy. But at its best, this powerfully flavored broth is so clear you can read the Bible through it. I’m here to walk you through a real-deal French consommé recipe.

2023年8月3日 · Consommé is a traditional French soup renowned for its crystal-clear, richly flavored broth. It’s meticulously prepared using meat, vegetables, and aromatic herbs simmered to extract their maximum flavor.

2014年12月8日 · A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. Consommés can be meat-based or vegetarian and are packed full of flavour. All you need is a bit of time and patience to clarify a broth in this way.

To get a perfectly clear consommé, this recipe suggests adding an egg white. The recipe was adapted from The New Larousse Gastronomique and uses a pre-made stock instead of water, which shortens the cooking process. Remove the sinews and gristle from the beef and chop it …