What is Consomme Soup?

Question

I have enjoyed it while out to dinner, what is it made of?

Can I made it? If so does anyone out there have the recipty?

Would it be good towards my diet?

Answer 1

Consomme is a type of soup that is similar to a very rich clarified bouillon. It can be made with beef, chicken or tomato. It is starined through a chinois (sp) (very fine strainer) You also have to make sure you remove fat solids from the clearmeat mixture used to make consomme.

As far as diet, well that depends on what your goals are. There are several differnet ways to make consomme, which are usually very time consuming, if you are making it the traditional way.

The following link will give you some recipes and will also give you the nutrional values.

http://www.cookitsimply.com/category-0020-021i2.html

Answer 2

A consomme is a type of thin clear soup usually made from meat stock.


Consomme recipe
ingredients
100 g lean shin of beef
125 ml water
1 small onion (50 g approx)
1 small carrot (25 g approx)
1 small stick of celery (25 g approx)
1.25 litres cold brown stock
bouquet garni
1/4 tsp salt
4 white peppercorns
white and crushed shell of 1 egg

method
1. Shred the beef finely, trimming off all the fat.
2. Soak the meat in the water for 15 minutes.
3. Prepare the vegetables.
4. Put the meat, water, and the rest of the ingredients into a deep saucepan, adding the egg white and shell last.
5. Heat slowly to simmering point, whisking all the time, until a froth rises to the surface.
6. Remove the whisk, cover, and simmer the consomme very gently for 1 1/2 - 2 hours.
7. Do not allow to boil or the froth will break up and cloud the consomme.
8. Strain slowly into a basin through muslin or a scalded jelly bag.
9. If necessary, strain the consomme again. Re heat, re season if required, and serve plain or with a garnish.


Consomme Jardiniere recipe
ingredients
4 cups (1 litre) 1 3/4 pint consomme


for the garnish
1 tbsp turnip, cut in pea shapes
1 tbsp carrot, cut in pea shapes
1 tbsp small green peas
1 tbsp tiny cauliflower florets or 1 tbsp finely diced cucumber



method
1. Cook the vegetables for the garnish separately in boiling salted water until just tender.

2. Drain and rinse the vegetables; then put them into a warmed tureen.

3. Meanwhile, heat the consomme to boiling point.

4. Pour the hot consomme over the vegetables, and serve.

Answer 3

A consomme is a crystal-clear, flavoursome broth made from a stock (most commonly beef, veal, or poultry, although one occasionally sees a fish consomme as well) that is cloudless because it has been clarified of impurities. It may be served as a soup, with or without a garnish, or, if the stock is naturally gelatinous or has gelatine added, as aspic.

To clarify the stock, egg whites are stirred into the stock along with a mixture of lean beef, vegetables and aromatic herbs to enrich its flavour (in a Consommé Madrilene, tomatoes are added to give the consomme its amber colour). The mixture is brought slowly to the boil - it must be stirred constantly during this time to keep the whites from sticking and burning on the bottom of the pan and then simmered. Once the mixture has come to the boil, the egg whites solidify into a soft crust on top of the stock and the mixture must not be stirred at all, as stirring would make it cloudy. Any fats and solid impurities in the stock attach themselves to the egg whites as the stock filters through and the stock below is left beautifully transparent.

As for your diet If you skim off the fat I don't see a reason why it would not be good for you.

Here is a recipe from Emeril Lagasse

Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Back to the Basics





15 egg whites
1 pound ground lean chicken
1 onion, small diced
1/2 pound of carrots, small diced
1/2 pound leeks, small diced
1/2 pound celery, small diced
1 cup tomato puree
5 black pepper corns
2 bay leaves
1/2 bunch parsley stems
3 fresh thyme sprigs
1 gallon chicken stock, cold
Salt to taste
Hot sauce to taste

Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese

In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

Answer 4

A consomme is a type of thin clear soup usually made from meat stock.
Look at the source for several receipes

Answer 5

BEEF CONSOMME

350 g gravy beef
2 medium carrots
2 sticks celery
2 small leeks
2 medium tomatoes, roughly chopped
3 egg whites
11/2 liters beef stock
Salt and pepper
1 medium carrot, extra, cut into fine strips
1 small leek, extra, cut into flue strips


1. Trim meat of excess fat. Chop meat finely, or mince in a food processor. Finely chop the carrots, celery and leeks. Place in a large pan with tomato, meat and egg whites; mix thoroughly.


2. Heat stock until just warm; season with salt and pepper to taste. Gradually add stock to the meat and vegetable mixture, whisking continuously over medium heat. Continue whisking for about 10 mins, bringing mixture slowly to boil.



Reduce beat. Using a large spoon, make a hole in layer of froth floating on top of stock. Simmer gently, uncovered, for 35 mins; do not stir. Place a damp tea-towel or a double layer of fine muslin into a large strainer. Strain the liquid into a large, clear pan. Taste and add extra salt, if desired. Reheat and serve. Garnish with fine strips of carrot and leek (added at the last minute so as not to cloud the consommé).

Note:- Consommé is a very clear but strongly flavored broth which makes a light and elegant start to a dinner party. It is used instead of plain beef stock as the basis of many classic special occasion soups, such as Madrilène (flavored with celery and tomato) and Longchamps (which has fine noodles, chervil and strips of sorrel added). For an extra clear consommé, the straining may be done twice.

Answer 6

Sorry but I think it is akin to dishwater. Any soup which has had the guts taken out of it and is just thin liquid gets called consomme. I prefer a knife and fork soup.

Answer 7

consomme is made by roasting the bones, of whatever animal, in an oven to develop the flavor, and then simmering the roasted bones slow and long to extract the flavor and collagen. it is super good for your joints and particularly for arthritics or people suffering from osteo perosis. the broth is filtered thru cheesecloth(traditionally) but a coffee filter is ok too.once you have a filterd broth ,refrigerate it and remove the congealed fat. as you reheat it prior to serving you can season it and add fresh herbs to give it a fresh, more complex flavor. if you have a dog,share the cosomme, they will love it and its good for them (before salting)

Answer 8

What Is Consumme

Answer 9

Consomme is beef or fish broth

there are many different recipies for this try

http://www.epicurious.com/recipes/