By course

Main CourseSnackAppetizerDessertBreakfastSide DishLunchDinnerSoupBeverageCondimentSaladVegetarianSeafoodBrunchSauceBreadVeganDipCharcuterieSandwichGluten-Free

By cuisine

IndianVietnameseAmericanItalianMexicanJapaneseKoreanFrenchGermanFilipinoChineseMiddle EasternIndonesianThaiTurkishNigerianGreekSpanishDutchRussianSouth IndianBrazilianBritishPolishLatin AmericanMoroccanSouth AfricanAustrianMalaysianNepaliMediterraneanEthiopianJewishHungarianCzechPeruvianSwedishFinnishAfricanSri LankanGeorgianGujaratiUkrainianBengali
All recipes New recipes Popular Every course and cuisine

Classic Consommé: A Timeless Clear Soup Recipe

Ingredients

  • 1.5 kg of beef bones
  • 200 grams of lean beef
  • 1 large onion, finely chopped
  • 2 medium-sized carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 2 egg whites
  • 2 liters of cold water
  • 1 bouquet garni (a bundle of herbs tied together with a string, typically including thyme, bay leaves, and parsley)
  • Salt to taste
  • Pepper to taste

Steps and instructions

  1. Preheat your oven to 200°C (392°F) and arrange the beef bones on a roasting tray. Roast in the oven for 1 hour until well browned.
  2. While the bones are roasting, finely chop the lean beef, onion, carrots, celery, and garlic.
  3. In a large pot, combine the roasted bones, chopped beef, vegetables, and cold water. Bring the mixture to a boil.
  4. Reduce the heat to low and simmer gently for 3 hours. Periodically skim off any impurities that rise to the surface.
  5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Allow the broth to cool and refrigerate until fat solidifies on the surface.
  6. Remove the fat from the surface of the broth. Reheat the broth over low heat.
  7. In a bowl, whisk the egg whites until frothy. Add the egg whites to the broth, stirring constantly until the egg whites form a raft on the surface and trap the impurities.
  8. Simmer gently for 1 hour, making sure not to stir the broth.
  9. Carefully ladle the broth through a cheesecloth-lined sieve into a clean pot, leaving the egg white raft and impurities behind.
  10. Add the bouquet garni to the pot and season with salt and pepper. Simmer for another 30 minutes.
  11. Strain the consommé through a fine-mesh sieve into a clean pot, discarding the bouquet garni. Your consommé is now ready to serve. Enjoy it hot.

Tools for making

  • Chef's knife - For chopping vegetables and trimming meat.
  • Roasting tray - To roast the beef bones in the oven.
  • Large pot - For simmering the broth and vegetables.
  • Fine-mesh sieve - To strain the broth and remove solids.
  • Cheesecloth - To line the sieve for a finer straining process.
  • Whisk - To froth the egg whites for clarifying the consommé.
  • Bowl - For whisking the egg whites before adding them to the broth.

Recipe variations

  • Vegetarian Consommé: Replace the beef bones and lean beef with a variety of vegetables like mushrooms, leeks, and tomatoes for a flavorful vegetarian alternative.
  • Chicken Consommé: Substitute the beef bones and lean beef with chicken bones and meat for a lighter yet still richly flavored consommé.
  • Asian-Inspired Consommé: Add ginger, lemongrass, and star anise to the broth for a fragrant and aromatic twist on the classic recipe.
  • Herb-Infused Consommé: Experiment with different herbs such as rosemary, sage, or cilantro to create a unique herbal consommé flavor profile.
  • Spicy Consommé: Introduce some heat by adding chili peppers, black peppercorns, or a dash of hot sauce to the broth for a spicy kick.
  • Seafood Consommé: Use fish or shrimp bones and shells instead of beef for a delicate seafood consommé option.
  • Citrus Consommé: Enhance the broth with a burst of citrus flavor by adding lemon or orange zest during the cooking process.
  • Creamy Consommé: Stir in a splash of heavy cream or coconut milk at the end for a creamy and luxurious variation on the traditional clear consommé.

Recipe overview

Consommé is a classic French soup that is known for its intense, clear broth. It is made by clarifying a flavorful broth, usually beef or chicken, with a variety of aromatic vegetables and a mixture of beaten egg whites. The soup is simmered gently for several hours to bring out the full depth of flavor. This process, while time-consuming, results in a beautiful and delicious clear soup that is as impressive to look at as it is to eat. This recipe will guide you through the process of making your own homemade consommé. Expect a soup with a rich, meaty flavor that is surprisingly light and delicate. Enjoy it as a starter or as a comforting meal in itself.

TimeApprox. 6 hr
Servings6 servings
CaloriesApprox. 150
Print recipe

Common questions

  1. Can I use chicken bones instead of beef bones? Chicken bones can be used as a substitute for beef bones, but the flavor profile will be different.
  2. How can I store leftover consommé? Leftover consommé can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
  3. Can I make consommé without using egg whites? While egg whites are traditionally used to clarify consommé, you can achieve a clear broth through other clarification methods like using a consommé bag or using a coffee filter.
  4. Can I add other vegetables or herbs to the consommé? You can customize the consommé by adding other vegetables or herbs according to your preference, but keep in mind that they may alter the flavor profile.
  5. Is it necessary to roast the bones before making consommé? Roasting the bones enhances the depth of flavor in the consommé, but if you prefer a lighter broth, you can skip this step.

Serving dishes and utensils

  • Cheesecloth - Used for straining the consommé to achieve a clear and smooth texture.
  • Fine-mesh sieve - Essential for removing impurities and achieving a clear consommé.
  • Roasting tray - To roast the beef bones for added flavor and depth.
  • Large pot - For simmering the ingredients and extracting flavors to create the consommé.
  • Whisk - Needed for frothing the egg whites to create the raft that clarifies the consommé.
  • Bowls - For holding ingredients, whisking egg whites, and serving the consommé.
  • Ladle - Used for transferring the consommé to serving bowls without disturbing the clarified liquid.
  • Clean pot - To strain and transfer the consommé after clarifying for final presentation.

Origin stories

Consommé, the queen of soups in French cuisine, hails from the times of King Louis XV. Late one night, the King desired a meal but the pantry was nearly bare. The chef, having only bones from the previous day's feast and a few simple vegetables on hand, combined these ingredients with water and a splash of creativity. He simmered the mixture for hours, allowing flavors to meld and intensify. The result was a clear, flavorful broth that the king relished. The refined technique of clarifying the soup, which involves using egg whites to capture impurities, was later added to yield the crystal-clear consommé we know today. So, when you next sip on a bowl of consommé, remember you are partaking in a dish born from the ingenuity of a chef forced to create culinary magic from the leftovers of a royal feast.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.

Get popular new recipes in your Inbox once a week.