konsommé

Konsommé is a type of clear soup made from richly flavored stock that has been clarified. The clarification process removes impurities, resulting in a clear, amber-colored liquid that is delicate in flavor and appearance. It is often considered a refined and elegant dish, frequently served as a starter in formal dining.

The foundation of konsommé is a well-made stock, typically beef, chicken, or game. This stock is then clarified, most commonly using a raft made from egg whites and finely minced meat or vegetables. As the stock heats, the egg whites coagulate, trapping solid particles and impurities. The raft is then carefully skimmed off or strained out, leaving behind a crystal-clear liquid.

Konsommé can be served in various ways. It can be presented simply on its own, allowing its pure flavor to be appreciated. Alternatively, it may contain small, finely cut garnishes, such as diced vegetables, herbs, or small pieces of meat or poultry. These garnishes are usually cooked separately and added just before serving to maintain their texture and color.

The preparation of konsommé requires precision and patience. Achieving a perfectly clear and flavorful result is a hallmark of skilled culinary technique. Its light yet satisfying nature makes it a versatile accompaniment to a meal or a standalone appetizer.