How to Make Consommé

How to Make Consommé3 How to Make Consommé Consommé is a soup which is light, fat-free, flavor-rich, and served as boiling hot. If made properly, the dish becomes crystal clear, but rich in its base meat flavor. You can simply make the dish without putting in any additional amount of care and attention. The soup serves as a clear broth for dietary reasons and as a light soup to include in your first course. Consommé can be made by using beef as well as chicken; some people even like to make this dish by using fish as an ingredient. But the most popular and preferred recipe uses a basic beef stock made using chicken broth instead of water. After making the soup, you have to get it clarified to get a crystal clear appearance which indicates that the consommé is made with the exact and most appropriate techniques and ingredients.
Ingredients

1 ½ pounds of beef soup bones
3 pounds of lean soup beef
1 cup of carrots, peeled and sliced
1 celery rib, chopped (with leaves)
1 cup of onion, chopped
1 medium white turnip, peeled and chopped
1 bouquet garni, containing thyme, bay, parsley, and peppercorns
2 teaspoons of sugar
salt to your taste
8 cups of chicken stock
1 egg white and shell
cheesecloth

Instructions

Place the beef soup bones, lean soup beef, sliced carrots, chopped celery, and onion, and white turnip, garni in a soup pot. Add the chicken stock to the ingredients and finally, pot the sugar and salt to the mixture. Mix these ingredients well and put the pot on stove to bring the mixture to boil.
Once the mixture starts boiling, reduce the heat to a simmer, cover the pot and cook for about 3 hours.
Remove the pot from heat and use a colander to strain the consommé through and remove the large pieces of meat and vegetables. Allow the dish to cool down for few minutes. Put the cool consommé in your fridge and refrigerate it overnight.
After removing the cold consommé from fridge, you have to use some other ingredients to clarify the dish. Remove and discard the congealed fats from the broth to make it healthier. Pour the stock into a sauce pan. Combine the egg white with two tablespoons of water, and add these to the consommé. Crush the egg shell and add it to the dish. Mix all the ingredients well before making it boil.
Put the pot on stove and bring the stock to a boil. Once it starts boiling, reduce the heat to low and allow the dish to cook for 20 minutes without any disturbance.
Remove the pot from heat and strain the mixture through the double layers of cheesecloth. Put the clarified consommé in a pot and store it in the refrigerator.
Before serving your guests, reheat the dish and serve the dish as boiling hot. To enhance its taste, you can add a splash of lemon juice of sherry to it. Even you can garnish the consommé with sautéed diced carrots or season with salt and pepper as to your taste.