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 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.
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