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Consomme Soup

A clear broth made by clarifying stock with egg white and shell.

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 surface of the stock.

  2. Whip together the egg white, shell, and water in a bowl.

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

Clarify the stock

  1. Heat the stock 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 to the surface.

Strain and serve

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

  2. 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 liquid that becomes the clear soup.
Egg white and shell
Coagulates as it heats, trapping cloudy particles so they can be removed for a clear result.

The step that matters

Allow to boil gently until the stock is clear under the egg. Boiling hard or stirring after the egg raft forms can break it and cloud the consommé. Gentle heat lets the egg white set into a raft that filters out particles, leaving the stock 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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