What is the difference between consomme and soup
2006-09-27 03:39:15 · 21 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
NOUN:
A clear soup made of strained meat or vegetable stock, served hot or as a cold jelly.
2006-09-27 03:41:25 · answer #1 · answered by KQ 2 · 0⤊ 0⤋
Consomme is a soup that has been clarified which means all of the meat and veggies that it has been made with have been strained out and a lot of the fat from that has been skimmed out as well leaving you with just a broth.
2006-09-27 04:16:36 · answer #2 · answered by COACH 5 · 0⤊ 0⤋
Hi a consomme falls under the soup catagory its a clairfied stock people do eat it like soup
Soups have different catagories Cream, broth etc. so the answer is it is a soup just of a different nature
2006-09-27 03:43:06 · answer #3 · answered by Jen 2 · 0⤊ 0⤋
You don't really need consomme. Regular stock is fine. Consomme is basically a clarified stock. I use Sweet Sue or Swanson chicken broth
2016-03-27 13:32:34 · answer #4 · answered by Anonymous · 0⤊ 0⤋
consomme is a clear broth made from cooking the meat and bones of the animal. The reason it can be a jelly is that the gelatin (the same stuff they use to make Jello) in the joints of the animal liquifies when hot and becomes a jellly when cold.
2006-09-27 03:49:56 · answer #5 · answered by Buffy Summers 6 · 0⤊ 0⤋
the difference is that soups can be creamed or with added meats and vegatables...they can be served hot or cold and consomme is a clear broth and is only served hot ..some consomme have spring onion added for garnish ive even added fresh peas to beef connsomme for a little color......and garnish
2006-09-27 03:49:28 · answer #6 · answered by d957jazz retired chef 5 · 0⤊ 0⤋
Consomme is a clear soup with no cloudiness or bits in it.
2006-09-27 12:39:20 · answer #7 · answered by stef555stef 4 · 0⤊ 0⤋
a consomme is a clear soup made with beef bones that have been simmered on a low heat the bones are mixed with eggwhite so that the bones rise to the surface andyd u r left with a clear stock overboiling means it will go cloudy
2006-09-27 04:06:48 · answer #8 · answered by andrew889936 1 · 0⤊ 0⤋
Consomme is the stock remains from cooking. Ie, when you make the dish you then strain the soup and only the stock is used.....its a clear watery soup.....
Chef
2006-09-27 03:43:51 · answer #9 · answered by pat.rob00 Chef U.K. 6 · 0⤊ 0⤋
Consomme is broth
def:a clear soup made by boiling meat or chicken, bones, vegetables, etc., to extract their nutritive properties
2006-09-27 03:47:56 · answer #10 · answered by dante8140 1 · 0⤊ 0⤋
Consomme is clear broth. Soup has vegetables, meat, pasta, rice etc..I hope that I have been some help to you.
2006-09-27 03:43:49 · answer #11 · answered by carmen d 6 · 0⤊ 0⤋