Homemade consommé turns flavorful stock into a clear, savory soup through a process called clarification. This recipe from Emeril Lagasse starts with defatted chicken stock and uses lean ground beef, egg whites, vegetables, and fresh herbs to create its distinctive flavor and clarity. It makes an elegant first course, especially when served in small bowls with a simple garnish.
The key to the method is the “raft,” a mixture of egg whites, pureed meat, and vegetables that gathers particles as the stock heats. Onion, leek, celery, carrot, garlic, thyme, tarragon, and parsley contribute flavor along the way. Although the recipe includes ground beef, its liquid base is chicken stock, so choose a stock you already enjoy tasting on its own.
A Cook N Home stainless steel stockpot provides room for the stock and clarification mixture. Have a ladle, cheesecloth, and a clean receiving bowl ready before you begin. Preparing your equipment first makes the final straining step easier to handle without disturbing the raft.
Follow the stirring instructions carefully: stir while bringing the mixture to a boil, then stop stirring and reduce the heat to a simmer. Make an opening in the raft so the liquid can circulate. When clarification is complete, gently ladle out the consommé and strain it through cheesecloth. Avoid breaking up the raft as you work, since loose particles can cloud the finished soup.
Serve hot with one of the recipe’s suggested garnishes, such as tomato and basil, mushrooms and parsley, or toasted Parmesan bread rounds. Add homemade French bread or ciabatta alongside.
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Consomme
- Total Time: 1:15
- Yield: 2 Quarts 1x
Ingredients
- 4 ounces lean ground beef
- 1 cup finely chopped yellow onion
- 1/4 cup finely sliced leek
- 1/2 cup finely chopped celery
- 1/2 cup peeled, finely chopped carrots
- 1/4 cup chopped fresh thyme (stems and leaves)
- 1/4 cup chopped fresh tarragon (stems and leaves)
- 1/4 cup chopped fresh parsley (stems and leaves)
- 3 cloves garlic, peeled and smashed
- Fresh ground black pepper
- 8 large egg whites, lightly beaten
- 8 cups chicken stock, defatted
OPTIONAL GARNISHES:
- Diced seeded tomato and finely shredded basil leaves
- Thinly sliced mushrooms and minced fresh parsley or chervil
- Small, thin bread rounds topped with finely shredded Parmesan cheese and toasted
- Diced carrots and fresh peas
- Finely shredded savory crepes
- Lettuce/chervil chiffonade
- Shredded leeks lightly sauteed in butter
Instructions
- n the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley and garlic. Puree on high speed.
- In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
- Place the stock in a large pot and add the “raft” (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consommé into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
- Serve hot with desired garnish. (Alternatively, transfer consommé to a shallow bowl or roasting pan and cool to room temperature. For chilled consommé, divide the strained soup among shallow containers and refrigerate promptly. Refrigerate within 2 hours, or within 1 hour if the room temperature exceeds 90°F. Keep refrigerated at 40°F or below and use within 3–4 days..)
- Prep Time: :10
- Cook Time: 1:05
- Category: Dinner
- Method: Stove Top
- Cuisine: French