1 hr 55 min
10 min
1 hr 45 min
1 gallon


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Tomato Consomme

Recipe courtesy of Lynn Crawford

Spicy Tomato Consomme

Recipe courtesy of Eric Ripert

Consomme Lady Curzon

Recipe courtesy of The Apollo Hotel

Chicken Consomme with Snipped Herbs

Recipe courtesy of Laura Calder

Mozzarella Martini with Fresh Tomato Consomme

Recipe courtesy of Michael Chiarello


So Much Pretty Food Here