Consome
4 servings
30 minutes
Consommé is the quintessence of French gastronomy, a symbol of refinement and flavor harmony. This transparent, rich broth originated in the kitchens of French nobility, where the art of creating the perfect soup was valued above all. Its delicate structure and deep meaty flavor are the result of meticulous straining and clarification that make consommé not just a soup but a culinary masterpiece. The taste is rich yet light, with subtle notes of vegetables and spices. It serves as an exquisite base for other dishes or as a standalone dish that warms the soul. Consommé is traditionally served with garnishes ranging from meat pieces to light greens. This soup embodies classic French elegance, highlighting the chef's skill and the sophistication of true cuisine.
1
The meat should be cut into small pieces. Carrots and turnips should be sliced. Cut the onion in half, and split the leek lengthwise.
- Beef: 500 g
- Carrot: 200 g
- Turnip: 200 g
- Onion: 1 head
- Leek: 1 piece
2
Place the shank and meat in a large pot, pour in two liters of water, and bring to a boil. Reduce the heat and cook for 30 minutes. Remove the foam, add carrots, turnips, onions, leeks, celery, and cloves, and salt. Bring to a boil again, then simmer on low heat, stirring occasionally, for 1.5 hours. Twice during this time, add 2 tablespoons of cold water and remove the foam that appears.
- Beef shanks: 1 piece
- Beef: 500 g
- Carrot: 200 g
- Turnip: 200 g
- Onion: 1 head
- Leek: 1 piece
- Celery stalk: 1 stem
- Carnation: 2 pieces
- Salt: to taste
3
Beat the egg whites, then transfer them to a pot. Slowly pour in the broth along with the vegetables and pieces of meat, stirring everything with a wooden spatula. Cook for 20 minutes. Strain through a sieve, then again through cheesecloth. Season to taste. Serve in separate plates.
- Egg white: 2 pieces
- Beef: 500 g
- Carrot: 200 g
- Turnip: 200 g
- Onion: 1 head
- Leek: 1 piece
- Celery stalk: 1 stem
- Carnation: 2 pieces
- Salt: to taste