consommées

Consommée is a clear soup produced by clarifying stock or broth to remove fat and insoluble solids. It is typically made from beef or poultry stock, but fish and vegetable bases are also used. As a traditional element of French haute cuisine, consommé is commonly served hot as an appetizer or first course, though cold versions occasionally appear in modern menus.

To clarify the liquid, a raft of ingredients is created: finely minced lean meat, vegetables (often mirepoix), tomato, and egg whites. The raft gently cooks with the stock, trapping impurities as the proteins coagulate and rise to the surface. The mixture is simmered without boiling, then strained through a fine cloth or filter to yield a crystal-clear liquid. The resulting consommé may be further reduced for richness or clarified again to increase clarity.

Common variants include consommé clair (a straightforward, fully clarified stock) and consommé double, a richer, more intensely flavored version produced from a more concentrated stock. Garnishes are typically added at serving, such as thin julienne vegetables, small dumplings, or quenelles, and some classic preparations include a final touch of cream or egg yolk in specific regional styles, sometimes called royale.

Consommé serves as a versatile foundation for sauces, as a refined starter, or as a component in more elaborate dishes. It is valued for its transparency, clarity, and concentrated flavor.