Consomme Soup
Ingredients
Directions
Clarify the stock
Remove all fat from the surface of the stock.
Whip together the egg white, shell, and water in a bowl.
Pour the egg mixture into the stock in a saucepan.
Heat the stock gradually over low heat, stirring often to prevent sticking.
Allow it to boil gently until the stock looks clear under the egg, which will form a thick white scum on the surface.
Strain and serve
Remove the scum and 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
- The egg white and shell collect impurities as they cook, clarifying the stock into a clear broth.
- Strong stock
- Forms the base flavour of the soup and is the liquid being clarified.
The step that matters
Heating the stock gradually and boiling gently. Stirring often on low heat keeps the egg from sticking and scorching. A gentle boil lets the egg raft form and trap particles without breaking up and clouding the broth.
“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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