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Consommé Recipe

French · Soup · 110 min total

A crystal-clear, richly flavored broth made by clarifying stock with egg whites and aromatic vegetables. This classic French soup is elegant yet surprisingly simple to prepare at home.

Ingredients

• 4 cups beef or chicken stock, preferably homemade
• 1 large egg white
• 1 eggshell, crushed
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. In a large bowl, whisk the egg white until frothy. Add the crushed eggshell, onion, carrot, celery, thyme, and bay leaf; mix well.
2. Pour the cold stock into a large pot. Add the egg white mixture and stir to combine.
3. Place the pot over medium-high heat and bring to a gentle boil, stirring occasionally to prevent the egg white from sticking to the bottom.
4. Once the mixture reaches a boil, stop stirring. The egg white will rise to the surface, forming a raft. Reduce heat to low and simmer gently for 45 minutes, without stirring.
5. Carefully ladle the consommé through a fine-mesh strainer lined with cheesecloth into a clean pot. Discard the raft and solids.
6. Season with salt and white pepper. Serve hot, garnished with finely chopped chives or chervil if desired.

Tips

• For a deeper flavor, roast the bones and vegetables before making the stock.
• Consommé can be refrigerated for up to 5 days or frozen for 3 months.
• If the consommé is not clear after straining, repeat the clarification process with another egg white.

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