Skip to main content
Main

Consomme Soup

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Consomme Soup

Consomme Soup

Ingredients

Directions

Prepare

  1. Remove all fat from the surface of the stock.

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

Clarify the stock

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

  2. Heat gradually, stirring often to prevent sticking.

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

  4. Remove the egg scum that floats on 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 whose flavour and clarity define the soup.
Egg white
Traps fine particles as it cooks, forming a raft that clears the stock.
Egg shell
Adds extra calcium-rich particles that help bind impurities into the raft.

The step that matters

Heating gradually and boiling gently. Stirring while heating keeps the egg from sticking to the base and scorching. Once the raft forms, a gentle boil lets it trap particles without breaking up. A hard boil would shred the raft and leave the soup cloudy.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes