consommés

Consommé is a type of clear soup produced by clarifying stock or broth to remove fat and suspended particles. A well-made consommé is intensely flavorful yet crystal clear.

Preparation involves starting with a stock—beef, chicken, veal, or fish. Bring it to a simmer and prepare a raft, a mixture of ground meat, egg whites, mirepoix (finely chopped vegetables), and a small amount of tomato to intensify acidity and aid clarification. The raft binds impurities. The mixture is simmered gently, never boiled; as the proteins coagulate they carry impurities to the surface. The raft forms a solid layer, and the clear liquid is poured off carefully and strained through a fine sieve or cloth.

Types include consommé clair, the standard clear version. Consommé double (or double consommé) is produced by returning the clarified stock to the heat and clarifying again for greater clarity and body. A fish consommé uses fish stock as its base and yields a lighter, more delicate flavor. Variations may include different garnishes or flavorings.

Serving typically presents hot as a first course, often with garnishes such as julienned vegetables, small dumplings (quenelles), or delicate strands of omelette. It can also be clarified and served cold as a consommé glacé, or used as a base for sauces and more complex soups.

History and use: The technique is rooted in classical French haute cuisine and was refined in the 19th century. Consommé remains a standard method for producing a pure, savory broth suitable for refined presentations or as a versatile culinary base.