Chicken Consommé

Consommé regularly has some garnish or herb to lend interest, but it is the quality and clarity of the soup itself that is at its heart.

SERVES 4
PREP 15 MIN
PLUS CHILLING
COOK 1 HR 20 MIN
FREEZE NOT SUITABLE

INGREDIENTS:

• 2 large egg whites
• 1 tbsp tomato puree
• 1 chicken leg, boned and minced or finely chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 leek, chopped
• 1 garlic clove, chopped
• 1 tbsp chopped parsley
• 2 quarts (2 liters) cold chicken stock
• Salt and freshly ground pepper
• Chervil, to garnish

INSTRUCTIONS:

1. To make the clarification mixture, whisk the egg whites just enough to loosen them and form a few bubbles. Add the tomato puree and mix thoroughly.
2. Place the chicken, vegetables, garlic, and parsley in a bowl, add the egg white mixture, and mix thoroughly—use an electric mixer with a paddle attachment if need be. Refrigerate until well chilled.
3. Combine the stock with the clarification mixture in a deep, narrow saucepan. Heat slowly, uncovered, until the stock comes to a boil. Gently stir to keep the egg from sticking. Once the stock reaches boiling point, turn the heat down immediately and let simmer gently for at least an hour, or until a white crust forms. When it is hard, poke a hole through it to check on the clarity.
4. When the consommé is clear and the clarification ingredients cooked, widen the hole and strain the consommé through a muslin-lined sieve into a clean container. Season with salt and pepper, garnish with chervil, and serve.

Garnish your Chicken Consommé with a sprig of fresh chervil to enhance its visual appeal. This classic, clear soup showcases the art of soup-making at its finest, with a rich and pure flavor that will impress your guests. Serve it as a starter or enjoy it as a delightful and sophisticated meal on its own. Savor the clarity and depth of this consommé, a testament to the craftsmanship of traditional soups. Enjoy your homemade Chicken Consommé with its exceptional clarity and flavor!