Consommé

Consommé is a clear and flavorful soup that is typically made from a rich and clarified stock. It is known for its elegant presentation and delicate taste. This recipe for beef consommé yields a delicious and refined soup that is perfect for special occasions or when you want to impress your guests. With its combination of beef, vegetables, and aromatic herbs, consommé offers a satisfying and comforting dining experience.

INGREDIENTS:

• 1.25 litres/21⁄4pt beef stock
• 225g/8oz extra lean beef mince
• 2 tomatoes, chopped
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 celery sticks, chopped
• 1 turnip, chopped
• 1 bouquet garni
• 2 egg whites
• Shells of 2 eggs, crushed
• 1 tablespoon sherry
• Salt and freshly ground black pepper

PREPARATION:

1. In a large and heavy saucepan, combine the beef stock, extra lean beef mince, chopped tomatoes, carrots, onion, celery, turnip, bouquet garni, egg whites, and crushed egg shells. Season generously with salt and freshly ground black pepper.
2. Bring the mixture to a gentle boil, whisking continuously with a flat whisk. This helps to collect and remove impurities from the stock.
3. Once it reaches a boil, reduce the heat and cover the saucepan. Simmer the consommé for 1 hour, being careful not to disturb the layer of froth that forms on top of the soup. This froth helps to clarify the liquid.
4. After simmering, carefully pour the consommé through a scalded fine cloth, such as muslin, to strain out any solids and impurities. If necessary, repeat this process until the liquid is clear and free from any sediment.
5. Return the strained consommé to the saucepan and reheat gently. Stir in the sherry to enhance the flavor.
6. Serve the beef consommé hot, either in individual bowls or as a starter before a meal.

YIELD: This recipe yields approximately 6 servings of beef consommé.

SPECIAL INSTRUCTIONS:

• Take care to maintain the layer of froth on top of the consommé during simmering, as it aids in clarifying the soup.
• Straining the consommé through a scalded fine cloth is crucial for achieving a clear and refined appearance.

TIPS:

• For an added touch of elegance, garnish the beef consommé with finely chopped fresh herbs, such as parsley or chives, before serving.
• Serve the consommé with crusty bread or delicate crackers for a complete and satisfying meal.

Beef consommé is a classic and sophisticated soup that showcases the rich flavors of beef and vegetables. With its clear and clarified appearance, it is often served as an elegant starter or as part of a refined dining experience. This recipe for beef consommé offers a delicious and aromatic broth that is both satisfying and comforting.

Preparing beef consommé requires some attention to detail to achieve its desired clarity and depth of flavor. By simmering the beef stock, extra lean beef mince, vegetables, and aromatics together, the flavors meld together to create a savory and aromatic base. The egg whites and crushed egg shells help to clarify the consommé by collecting impurities, resulting in a clear and refined liquid.

Straining the consommé through a scalded fine cloth, such as muslin, is a crucial step in achieving a pristine appearance. This process removes any solids and sediment, leaving behind a smooth and velvety consommé.

When serving beef consommé, consider garnishing it with finely chopped fresh herbs, such as parsley or chives, to add a pop of color and freshness. The consommé can be enjoyed on its own as a light and flavorful starter or paired with crusty bread or delicate crackers for a more substantial meal.

Whether you’re hosting a special dinner or simply craving a sophisticated soup, beef consommé is a wonderful choice. Its refined flavors and elegant presentation make it a standout dish that is sure to impress. So why not try your hand at making this delightful beef consommé and elevate your dining experience with its exquisite taste?