Classic French Consommé
French cuisine is renowned for its elegance and complexity, and classic French consommé is a perfect example of this culinary artistry.
Consommé is a clear, flavorful soup that serves as a foundation for many French dishes. Made from rich stock and enhanced with aromatic mirepoix, this consommé recipe is a staple in French cooking. Follow this step-by-step guide to create a refined and delicious consommé that will impress even the most discerning palates.
Ingredients:
6 cups (approximately 1.5 liters) of stock, cold
2 oz onion, finely chopped
1 oz carrots, finely chopped
1 oz celery, finely chopped
2 ½ oz chopped tomatoes
3 each egg whites
12 wt oz lean ground or minced meat or poultry
½ each oignon brule (recipe in method)
1 each bouquet garnis (a bundle of herbs such as thyme, parsley, and bay leaf, tied together with kitchen twine)
Salt and white pepper to taste
Prepare the Clarification Ingredients
1. Stir onion, carrot, celery, tomatoes, egg white, and lean meat together in a mixing bowl.
2. Transfer to a 4 ½ quart saucepan.
3. Pour the cold stock into the saucepan.
Bring to a Simmer
1. Heat over medium, stirring frequently until the clarification ingredients begin to coalesce and turn a gray color. This is called the raft and will happen around 140 degrees F.
2. Stop stirring once the raft forms and adjust the heat until only a few bubbles break the surface.
3. Add the oignon brule and bouget garnis.
Clarify the Consommé
1. Once the raft is formed and solidified, slide the pan over so the heat source is on the side.
2. Carefully insert a spoon or ladle in the edge of the raft and gently create a hole to release steam.
3. Let the consommé simmer gently for 1 hour. This slow cooking process allows the consommé to clarify further and develop deep flavors.
4. Pull broth from the hole in the raft and baste during cooking to keep it from drying out.
5. Avoid stirring or disturbing the consommé during this time to prevent the raft from breaking.
Strain and Degrease the Consommé
1. Carefully ladle the consommé through a fine mesh strainer or chinois lined with cheesecloth. This step will remove any remaining impurities and solids, resulting in a clear and refined consommé.
2. Degrease by blotting the surface of the consommé with an absorbent paper towel or cool and skim fat from the surface as it solidifies.
Tips
Use lean cuts of meat for the best flavor and clarity in your consommé.
Be patient during the clarification process; allowing the consommé to simmer gently and straining it carefully will result in a clearer final product.
Consommé can be served as a starter or used as a base for other dishes such as soups, sauces, or risottos.
Serving
Garnishing classic French consommé is an opportunity to add visual appeal and additional flavor to this elegant dish. Here are some traditional and creative ways to garnish your consommé.
Chiffonade of Fresh Herbs: Sprinkle a chiffonade of fresh herbs like parsley, chives, or tarragon over the surface of the consommé. This adds a pop of color and a burst of fresh herbal flavor.
Croutons: Float a few homemade or store-bought croutons on top of the consommé. You can make croutons by cubing stale bread, tossing it with olive oil and herbs, and baking until golden and crispy.
Julienne or Brunoise Vegetables: Julienne or brunoise cut vegetables such as carrots, celery, or leeks can be blanched and used as a delicate garnish. They add texture and a hint of sweetness to the consommé.
Poached Quenelles: Quenelles are small, poached dumplings made from a mixture of fish or meat and bound together with eggs. They are a classic garnish for consommé, adding richness and elegance to the dish.
Egg Ribbons: Thinly beaten egg can be drizzled into the hot consommé to create delicate egg ribbons. This garnish adds visual interest and a subtle richness to the soup.
Truffle Slices: For an indulgent touch, thinly slice black or white truffles and float them on top of the consommé. Truffles impart a luxurious aroma and flavor that elevates the dish.
Caviar: For a truly decadent presentation, top the consommé with a small spoonful of caviar. The briny pop of the caviar complements the richness of the consommé beautifully.
Edible Flowers: Garnish the consommé with edible flowers such as nasturtiums, pansies, or violets for a whimsical and colorful touch. Make sure to use flowers that are safe for consumption and haven't been treated with pesticides.
Citrus Zest: Finely grated citrus zest, such as lemon or orange, adds a bright and aromatic flavor to the consommé. Sprinkle a small amount over the surface just before serving.
Microgreens: Top the consommé with a small handful of microgreens like pea shoots, radish sprouts, or arugula for a delicate and fresh garnish.
