Consomme Soup
Ingredients
Directions
Prepare
Remove all fat from the surface of the stock.
Whip together the egg white, shell, and water.
Pour the mixture into the stock in a saucepan.
Clarify
Heat the stock gradually, stirring often to prevent sticking.
Allow to boil gently until the stock is clear under the egg.
Remove the egg scum that floats on the surface.
Pour the stock through a folded towel in a colander over a bowl.
Serve
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
- Egg white and shell collect fine particles and cloudiness as they set, clearing the stock.
- Good strong stock
- Forms the base of the soup, and its flavour carries through once clarified.
The step that matters
Heating the stock gradually and stirring. Stirring often while heating keeps the egg mixture from sticking and scorching on the pan base, which would taint the flavour. Letting it boil gently rather than vigorously keeps the raft intact so the stock clears instead of turning 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.
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