Authentic Consommé Recipe France, Europe
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Introduction & history
Patience is the key element in making consommé — this clear soup can be cooked for up to 5 hours, and some observation is required to get the perfect result. The preparation starts with placing a piece of fresh meat, chicken, fish, or game into a large cooking pot filled with water or stock. Additionally, marrow bones can also be used for a richer taste. Various vegetables, such as onions, carrots, leeks, parsley, and garlic are added, along with egg whites whose role is to help gather all the impurities on the surface. After bringing all the ingredients to a boil, the consommé is slowly simmered for 2 to up to 5 hours, depending on if it is prepared with pre-made stock or just water. Stirring is forbidden during this process, but the surface should be skimmed every now and then. When the cooking is finished, the consommé is strained through a dense sieve or a cloth. The final result is a crystal-clear soup packed with flavors, which is usually served at the ... Read more
Cooking tips
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meat
Various kinds of meat can be used for consommé such as silverside and round of beef, leg of beef, shoulder, neck, ox-cheek — especially boned, rib of beef, and the top of sirloin, to name just a few. When it comes to poultry, wings, drumsticks, and breasts are the most common options. Chicken bones and marrow bones can also enhance the taste of consommé — chicken bones should be browned in an oven,... Read more -
vegetables
The common list of vegetables used for consommé includes carrots, celery, leek, parsley roots, onions, and garlic. The vegetables can be cooked whole or chopped into pieces. Fresh or slightly cooked vegetables cut into thin slices are a common garnishing. -
egg whites
The purpose of the egg whites is to help attract all the suspended solids to the surface, which results in a clearer consommé. Since egg whites have the ability to neutralize flavors, it is important to follow the amounts stated in a particular recipe. Otherwise, the consommé will turn out bland and tasteless. -
seasonings
Besides with salt and peppercorns, consommé can be seasoned with cloves, bay leaf, thyme and other herbs, which are added in with vegetables. -
stirring
The most important rule of consommé making is that it should not be stirred during simmering. Stirring will disturb the clarification and will result in a cloudy consommé. Impurities should be gently skimmed off the surface. -
straining
To get a perfectly clear consommé, remove the egg whites raft from the surface first. Then, strain the liquid through a dense strainer, or, even better yet, a muslin cloth. Avoid pouring consommé into a strainer. Instead, use a ladle, so you don’t disturb the impurities at the bottom.
Recipe variations
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Larousse Gastronommique's Basic Consommé
Ready in 5h 20minThis recipe, adapted from The New Larousse Gastronomique cookbook, describes how to make a basic consommé, also known as either simple white consommé, white bouillon, or grande marmite, which serves as a basis for all clear soups. The recipe will yield around 5 liters of consommé, and the remaining meat and vegetables can be used for other dishes.
Classic Consommé a là Escoffier
PREP 10min
COOK 1h 30min
READY IN 1h 40min
Another example of a clarified consommé was penned down by a great French chef Auguste Escoffier in his 1903 book The Complete Guide to the Art of Modern Cookery. This recipe is just one among the 90 consommé recipes Escoffier listed in his book.
Ingredients
Classic Consommé a là Escoffier
5 L (5 qt) white bouillon
1 ½ kg (3.3 lbs) very lean beef
100g (3.5 oz) carrots
200g (7 oz) leek
2 egg whites
Preparation
Classic Consommé a là Escoffier
Trim the meat and chop it into pieces. Wash the vegetables and cut them as well into small pieces.
In a stockpot, mix the meat, vegetables and the egg whites well.
Pour in the white bouillon and bring to a boil. Stir occasionally.
Lower the heat and simmer gently for 1 1/2 hours.
When the consommé is ready, strain it through a clean cloth.
Other Variations
-
Larousse Gastronommique's Basic Consommé
Ready in 5h 20minThis recipe, adapted from The New Larousse Gastronomique cookbook, describes how to make a basic consommé, also known as either simple white consommé, white bouillon, or grande marmite, which serves as a basis for all clear soups. The recipe will yield around 5 liters of consommé, and the remaining meat and vegetables can be used for other dishes.
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