Consomme Soup
Ingredients
Directions
Prepare
Remove all fat from the surface of the stock.
Whip together the egg white, shell, and water in a bowl.
Pour the mixture into a saucepan containing the stock.
Clarify and serve
Heat the stock gradually, stirring often to prevent sticking.
Allow it to boil gently until the stock is clear under the egg.
Remove the egg scum that floats to the surface.
Pour the stock through a folded towel in a colander set over a bowl.
Season with more salt if needed and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Egg white and shell
- Egg white and shell bind to impurities in the stock, collecting them into a raft that clarifies the broth.
- Strong stock
- Forms the body of the soup, so its quality and fat removal determine the final flavour and clarity.
The step that matters
Allow it to boil gently until the stock is clear under the egg. Boiling hard breaks up the egg raft and mixes cloudy particles back into the stock. Gentle heating lets the egg coagulate and trap impurities, leaving the broth clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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