Skip to main content
Main

Celery Consomme

A clear broth made from chicken feet, veal, bacon, and vegetables, finished with celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Celery Consomme

Ingredients

Directions

Make the broth

  1. Combine the blanched chicken feet, necks, gizzards, livers, tips of wings, veal, bacon, and cold water in a soup kettle.

  2. Bring slowly to a boil, then let simmer for 2 hours.

  3. Add carrot, onion, turnip, peppercorns, cloves, and salt.

  4. Bring to a boil again and let simmer for 4 hours.

  5. Strain the mixture.

Clarify and finish

  1. Cool it.

  2. Remove the fat.

  3. Clear the broth.

  4. Cook the celery in a small quantity of stock until soft.

  5. Drain the celery.

  6. Add the celery to the hot consommé.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickens
Provide the main body and gelatin that give the broth its flavor and mouthfeel.
Knuckle of veal
Adds collagen that enriches the broth with body as it simmers for hours.
Carrot
Contributes subtle sweetness and aromatic depth to the simmered broth.
Onion
Adds savory aroma and sweetness as it cooks slowly in the broth.
Celery
Adds fresh, herbal aroma and a tender texture to the finished consommé.

The step that matters

Cool, then remove the fat. Chilling lets fat rise and solidify on the surface so it can be lifted off cleanly. Skipping or rushing this leaves greasy droplets that cloud the clear consommé.

Swap the clove

How well each one fits the dish's main ingredients (chicken, veal, carrot, onion, turnip, celery):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against chicken, veal, carrot, onion, turnip, celery. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes