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Consomme Soup

A clear broth made by removing fat and clarifying with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Consomme Soup

Consomme Soup

Ingredients

Directions

Prepare

  1. Remove all fat from the stock.

  2. Whip together the egg white, shell, and water.

  3. Pour the mixture into the stock in a saucepan.

Clarify and serve

  1. Heat gradually, stirring often to prevent sticking.

  2. Allow to boil gently until the stock is clear under the egg.

  3. Remove the egg scum that floats on the surface.

  4. Strain the stock through a folded towel in a colander over a bowl.

  5. Season with more salt if needed and serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Strong stock
Forms the base flavor of the soup, and its clarity is what the method aims to preserve.
Egg white and shell
Coagulates as it heats, trapping cloudy particles so they can be removed, leaving the stock clear.

The step that matters

Heating gradually and stirring often. Stirring while the stock warms keeps the egg white from settling and sticking to the bottom of the pan, which could scorch it and cloud the broth. Heating slowly lets the egg raft form evenly so it can capture impurities.

“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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