Consommé with star vermicelli, carrots and peas
6 servings
300 minutes
Consommé with star-shaped pasta, carrots, and peas is an exquisite European soup valued for its clarity and deep rich flavor. Historically, consommé was a symbol of refined cuisine and served in aristocratic homes. This recipe combines the softness of the broth with delicate notes of roasted vegetables, while the star-shaped pasta and bright green peas add visual appeal to the dish. Consommé is perfect for a light dinner or as an elegant start to a meal. Its taste is subtle and warming, with a hint of spices creating a balance between the sweetness of carrots and the spiciness of pepper. Serving it with chopped vegetables makes it not only pleasant to taste but also aesthetically appealing, highlighting the classic elegance of this dish.
1
Place bones and chicken wings, large pieces of celery, an onion, one carrot, and a whole head of garlic on a baking sheet, drizzle with oil, and bake for half an hour at 220 degrees.
- Veal bones: 1 kg
- Chicken wings: 500 g
- Celery stalk: 2 pieces
- Onion: 2 heads
- Garlic: 1 head
- Vegetable oil: 30 ml
2
Pour off the fat from the baking tray. Add bones, wings, and roasted vegetables to 3 liters of water, bring to a boil, reduce heat to minimum, and simmer for two hours, skimming off fat and foam.
- Veal bones: 1 kg
- Chicken wings: 500 g
- Celery stalk: 2 pieces
- Onion: 2 heads
- Garlic: 1 head
3
Add bay leaves and peppercorns to the broth, and simmer for another half hour. Strain through a fine sieve, preferably using cheesecloth as well. Let the broth cool, then use it immediately or further clarify it.
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
4
Chop fresh onion, one carrot, and celery, whip the whites of two eggs, mix all this with the minced meat, pour in 2 liters of broth, and set on the lowest heat. Wait for the minced meat to float to the surface, make a hole in the center of the formed mass to let the steam escape, and cook for fifteen minutes, ensuring the boiling is not too intense. Strain the broth through a sieve and cheesecloth, and save the minced meat with the egg whites and vegetables for another dish.
- Onion: 2 heads
- Celery stalk: 2 pieces
- Onion: 2 heads
- Egg white: 2 pieces
- Ground beef: 500 g
5
Add finely chopped carrots and vermicelli to the broth, boil for five minutes (if it has a short cooking time, add it later). Add peas, boil for another three minutes, season with salt and pepper.
- Carrot: 3 pieces
- Vermicelli: 150 g
- Green peas: 300 g
- Salt: to taste
- Ground black pepper: to taste