Consommé

Consommé is a clear, intensely flavoured soup made by clarifying a stock or broth. In the classical method, a mixture called clearmeat—usually lean ground meat, egg whites and finely cut aromatics—forms a floating layer known as a raft. As the egg proteins coagulate, the raft traps suspended particles and helps produce a clear liquid.

How consommé is clarified

1. Start with a well-flavoured, appropriately prepared stock, preferably cold and defatted.
2. Combine the stock with the clearmeat ingredients and heat gradually, stirring gently at the beginning.
3. As the mixture warms, the proteins coagulate and form a raft on the surface.
4. Maintain a gentle simmer and allow the liquid to circulate through an opening in the raft.
5. Carefully ladle or strain the clear consommé without breaking the raft or forcing solids through.

Types and service

Consommé may be made from beef, poultry, game or fish stock. It is served hot or cold and may be garnished with a fine brunoise, julienne, royale or other carefully prepared accompaniment.

Chef’s tip: Clarity depends on a gentle simmer and careful handling. A rolling boil can break the raft and return trapped particles to the liquid.

Key distinction: Consommé is a clarified, concentrated soup. Ordinary stock may be flavourful but remains cloudy because it has not undergone the same clarification process.

Related term: Raft.