Consommé
Sign in to saveAlso known as Consomme
Consommé ( () is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to remove fat and sediment. A later technique for clarification employs gelatin filtration. Consommés are most commonly made from beef or veal, but chicken, fish and game variants are recognised in French cuisine. They may be served on their own – hot or chilled – or be used as the basis of many soups, sauces and stews.
Key facts
- Food.name
- Consommé
- Food.image
- Consomme de volaille.jpg
- Food.image_size
- 250px
- Food.caption
- Poultry consommé
- Food.country
- France
- Food.type
- Soup
- Food.main_ingredient
- Stock or bouillon, ground meat, mirepoix (carrots, celery, leek), tomatoes, egg whites
via Wikipedia infobox
~5 min read
Encyclopedic overview
5 sectionsContents
- Etymology and history
- Varieties
- References
- Sources
- See also
Consommé ( () is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to remove fat and sediment. A later technique for clarification employs gelatin filtration. Consommés are most commonly made from beef or veal, but chicken, fish and game variants are recognised in French cuisine. They may be served on their own – hot or chilled – or be used as the basis of many soups, sauces and stews.
==Etymology and history==
Excerpted from Wikipedia’s “Consommé” article, available under the CC BY-SA 4.0 licence.