Consommé and Vegetable Soups Sara WestcotT

What is consommé?

  • Made from stock or broth that is reduced to evaporate some water
  • The strong flavor from the concentrated liquid is it's most important characteristic
  • Second most important characteristic is the clarity
  • Clarify: remove particles as they float to the top in order for the consommé to remain clear
Most important: Flavor & Clarity

Consommé Preparation

  1. Combine ground poultry or beef, lightly beaten egg white, and other ingredients such as a tomato product.
  2. Add cold broth and stir. Tip: If the broth has weak flavor, heat it in a separate pan and reduce until concentrated. Then cool and add.
  3. Stir mixture occasionally as you bring it to a simmer over medium heat.
  4. Egg white and meat proteins will coagulate as they cook and form a raft. Do not stir or cover after this point.
Raft: a floating mass that forms from mixture of meat and eggs. It traps impurities that rise to the top of the broth.

5. To add extra flavor and clarity, simmer on low heat for an hour and a half.

6. Strain the consommé with several layers of cheesecloth or coffee filters and a China cloth

Extra tips

  • Refrigerate if not using immediately
  • When complete and cooled, remove any fat from the surface.
  • After reheating, remove any fat by dotting surface with a paper towel.

Beef Consommé


  • Lean ground beef, tomato purée, black peppercorns, bay leaves, parsley stems, thyme leaves, slightly whipped egg whites, cold and strong beef broth.
  • For mirepoix: onions, carrots and celery cut brunoise and tomato purée.


  • Combine the ground beef, mirepoix, tomato purée, herbs, spices, salt and pepper. Mix with egg whites and refrigerate for one hour.
  • In a marmite, combing refrigerated mixture with cold beef stock.
  • Create a raft by cooking on moderate heat. The simmer for 1 and 1/2 hours.
  • Strain the consommé through a chinois lined with cheesecloth. Remove all fat and serve hot with a garnish.

Vegetable Soups

  • One of easiest clear soups to prepare, but make sure to follow directions correctly.
  • Meat-based stocks or broth is most often used.
  • If vegetarian, use vegetable-based stock or broth.
  • Tip: Cut vegetables the same size so they will cook evenly.
  • Pasta or grains, such as rice or barley, may be added.


Created with images by Goumbik - "wood table breakfast" • T.Tseng - "Duck consomme" • erge - "soup wedding soup swabian" • Rooey202 - "Chickpea Vegetable Soup with Parmesan and Rosemary" • bakerj5 - "carrots healthy orange" • karenandbrademerson - "Tomatoes" • stevepb - "soup greens celery vegetables" • Devanath - "pea peas vegetables" • congerdesign - "zucchini vegetables harvest" • psd - "Rice" • Stacy Spensley - "red lentil and barley soup"

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