CONSOMMÉ
About 6 cups; 4 servings
The most classic and pure example of a clear soup, consommé makes an elegant start to a formal dinner party. This consommé can be used in any recipe calling for clarified stock.
Thoroughly degrease and add to a soup pot:
- 8 cups Poultry Stock, Household Stock (made with beef), or Brown Beef Stock
Pulse in a food processor until coarsely chopped:
- 1 small unpeeled onion, quartered
- 1 small carrot, cut into 2-inch pieces
- 1 small celery rib, cut into 2-inch pieces
- 2 tablespoons packed parsley leaves
- ½ teaspoon fresh thyme leaves
Add:
- 1 pound boneless, skinless chicken breasts, fat trimmed and cut into 2-inch pieces, or 1 ½ pounds beef round or rump steak, fat trimmed and cut into 1-inch pieces
Pulse until chopped. Add:
- 3 egg whites
Pulse until the mixture is well combined and whisk it into the stock. Very slowly bring to a simmer over medium heat, stirring occasionally and scraping the bottom of the pot, until the egg foam rises to the surface, about 30 minutes. (Do not stir after the broth reaches a simmer.) When the egg foam starts to solidify, make a small hole in the center with a wooden spoon. Continue to simmer very gently until the egg foam mixture is solid, about 30 minutes more. Remove the pot from the heat. Line a sieve with several layers of damp cheesecloth and place it over a large saucepan or pot. Gently move the foam to the side of the pot and ladle the consommé into the colander (discard the egg foam mixture). Warm once more and season before serving with, if desired:
- (3 tablespoons Marsala)
- (Lemon juice to taste)