Consomme

Name: Consomme
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 1 gallon
Cuisine: french
Ingredients: 15 egg whites; 1 pound ground lean chicken; 1 onion, small diced; 1/2 pound of carrots, small diced; 1/2 pound leeks, small diced; 1/2 pound celery, small diced; 1 cup tomato puree; 5 black peppercorns; 2 bay leaves; 1/2 bunch parsley stems; 3 fresh thyme sprigs; 1 gallon chicken stock, cold; Salt to taste; Hot sauce to taste

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Total: 1 hr 55 min

Prep: 10 min
Cook: 1 hr 45 min

Yield: 1 gallon

Total: 1 hr 55 min

Prep: 10 min
Cook: 1 hr 45 min

Yield: 1 gallon

Ingredients

15 egg whites

1 pound ground lean chicken

1 onion, small diced

1/2 pound of carrots, small diced

1/2 pound leeks, small diced

1/2 pound celery, small diced

1 cup tomato puree

5 black peppercorns

2 bay leaves

1/2 bunch parsley stems

3 fresh thyme sprigs

1 gallon chicken stock, cold

Salt to taste

Hot sauce to taste

Directions

Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

Recipe from Emeril Lagasse

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Consomme

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