Consommé

By Master Chef on April 11th, 2019 · In Appetizers, Dinner, Entertaining, Herbs and Spices, Meals, Meats, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

Consommé is a multi-step process that results in a clear, flavorful soup. Reducing consomme produces a superb demi-glace, but serving it as a soup course is best. Marvelous flavor!

Serve with a wide variety of garnishes as a soup course, or add gelatin and flavorings to create magnificent aspics.

Consomme

Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

Author: Epicurus.com Kitchens

Recipe type: Soups and Stews

Cuisine: French

Serves: 6

Ingredients

2 pounds beef shank
2 pounds veal shank
1 bay leaf
1 Tablespoon chopped parsley
salt and pepper
1 Quart chicken stock
2 Tablespoons butter substitute
3 Quarts cold water
1 clove
1/4 Cup diced carrot
1/4 Cup diced celery
2 Tablespoons minced onion

Instructions

Cut meat from beef shank. Crush bone. Combine veal, beef, and crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove.
Cover. Simmer 2 1/2 to 3 hours. Skim frequently to remove foam and solids that float to the surface. Add chicken stock.
Add vegetables which have been browned in butter. Season to taste.
Cover and simmer 2 hours. Strain. Clear. Heat to boiling.
Serve at once or store in refrigerator until needed.

Notes

Refer to "Clarifying Cloudy Consommes" for guidance on changing cloudy broth to crystal clear broth in one of gastronomy's miraculous processes.

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