In cooking, a consommé is a clear soup made from rich stock or bouillon that has been clarified usually through a fining process involving egg protein. It usually requires an advanced knowledge of cooking and past experience to create a high quality consommé. Consommé has maintained its place as one of the most highly regarded and appreciated soups in the world.
2 quarts White Stock, cold
2 egg whites, slightly beaten
2 well-washed egg shells, crushed and mixed with 4 teaspoons water
- In a large kettle, stir into the cold white stock the egg whites and crushed egg shells mixed with water. Slowly heat to a boil, stirring constantly. Remove from heat. Cool 25 minutes.
- Strain through a colander lined with 2 thicknesses of cheesecloth.
- Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.
Makes 2 quarts consommé.