Consomme Soup
Ingredients
Directions
Prepare 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.
Clarify and serve
Heat the stock gradually, stirring often to prevent sticking.
Allow to simmer gently until the stock is clear and the egg forms a thick scum on the surface.
Remove the scum and pour the stock through a folded towel in a colander 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
- Traps fine particles as it cooks, forming a raft that clears the stock.
- Egg shell
- Adds calcium-rich particles that help bind impurities into the raft during clarifying.
- Strong stock
- Provides the main flavor and body of the soup, which is clarified rather than thickened.
The step that matters
Heat the stock gradually and stir often. If the egg mixture heats too fast or sits on the bottom, it sticks and scorches, and the raft breaks up. Gentle heating lets the egg coagulate slowly and capture impurities, so the stock stays clear and not 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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