Thickener for consommé and clear soups
A 'thickener for consommé and clear soups' is not a standalone dish, but rather a culinary technique or ingredient used to give body and a velvety texture to clear, broth-based soups while maintaining their transparency. The most classic thickener is a 'liaison,' a mixture of egg yolks and heavy cream, which is tempered into the soup off the heat. This method is a hallmark of French cuisine, particularly in classical stock-based preparations.
🍽️ Nutrition at a glance
This thickener is primarily a source of fat and protein from the egg yolks and cream, with negligible carbohydrates. It adds significant calories and richness to a soup, with a typical serving contributing roughly 100-150 kcal, mainly from the dairy fat.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2 g |
| Carbs | 1 g |
| Fat | 12 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 20 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin D | 1.5 mcg |
| Calcium | 40 mg |
| Phosphorus | 50 mg |
| Riboflavin (B2) | 0.1 mg |
| Choline | 30 mg |
| Vitamin B12 | 0.3 mcg |
| Selenium | 2 mcg |
Per 2 tablespoons (30 g) of a classic egg yolk and cream liaison · estimated, varies by recipe
💡 What's interesting
The art of using a liaison is a precise technique; if added too quickly or to a boiling soup, the eggs can scramble, ruining the soup's clarity. Nutritionally, it transforms a lean broth into a more satiating and calorie-dense dish by adding essential fats and fat-soluble vitamins.
