Consomme Soup
Ingredients
Directions
Clarify the stock
Remove all fat from the surface of the stock.
Whip together the egg white, egg shell, and water in a bowl.
Pour the mixture into the stock in a saucepan.
Heat the stock gradually over low heat, stirring gently to prevent the egg from sticking.
Allow it to simmer until the stock is clear and the egg forms 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
- Its proteins coagulate as the stock heats, trapping particles into a raft that clears the broth.
- Egg shell
- Adds fine particles and surface area that help bind impurities into the clarifying raft.
- Strong stock
- Forms the body of the soup, so its flavor and clarity define the finished consommé.
The step that matters
Heating the stock gradually and stirring gently. Heating too fast or stirring hard can let the egg raft break apart or stick and cook into the stock, leaving it cloudy instead of 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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