Consommé with bacon and mushrooms
4 servings
40 minutes
Consommé with bacon and mushrooms is an exquisite French soup known for its crystal clarity and rich flavor. Its origins trace back to classic French cuisine, where consommé was considered the pinnacle of culinary skill. The delicate aroma of beef broth combines with the light sweetness of vegetables, while added bacon and mushrooms bring deep smoky and earthy notes. This soup is not only refined in taste but also versatile—it can be served as a standalone dish or used as a base for other culinary creations. When serving consommé, it is important to consider its main feature—transparency, achieved through careful filtration. Each spoonful of this soup is a harmony of textures and aromas, a delicate pleasure for true gastronomy enthusiasts.
1
Separate the egg whites from the yolks.
2
Whip the egg whites to soft peaks.
- Chicken egg: 2 pieces
3
Chop the vegetables finely.
- Carrot: 50 g
- Celery: 50 g
- Onion: 100 g
4
Mix vegetables, proteins, and minced meat.
- Carrot: 50 g
- Celery: 50 g
- Onion: 100 g
- Chicken egg: 2 pieces
- Ground beef: 200 g
5
Put everything in a pot and cover with broth. Place on medium heat. Cook for 30 minutes.
- Beef stock: 500 ml
6
After 10 minutes, make a hole in the foam so the consomme can breathe.
7
Chop the bacon finely.
- Bacon: 30 g
8
Chop the mushrooms finely.
- Button mushrooms: 30 g
9
Place bacon and mushrooms in a heated skillet.
10
Fry on high heat for 3-4 minutes, stirring.
11
Pour the consomme into a bowl, add bacon and mushrooms, and serve.
- Bacon: 30 g
- Button mushrooms: 30 g
