Consommé

Consommé is a type of clear soup made from a richly flavored stock or broth that has been clarified, a process that removes fat and sediment. This results in a transparent, refined broth with a distinctive flavor. The clarification process typically involves using a raft made of ground meat, egg whites, and aromatics, which coagulates during simmering and traps impurities.

Production:

The essential steps in creating a consommé are:

1. Stock Preparation: A high-quality stock or broth (chicken, beef, veal, or game) is prepared first. This base provides the initial flavor profile.

2. Raft Creation: A raft is prepared, generally consisting of lean ground meat (often the same type of meat used in the stock), egg whites (which act as a clarifying agent), mirepoix (diced onions, carrots, and celery), tomatoes (for acidity and flavor), and aromatics like herbs and spices.

3. Clarification: The cold stock is combined with the raft mixture in a pot. The mixture is then slowly brought to a simmer. As the temperature rises, the egg whites coagulate and form a "raft" on the surface. This raft attracts and traps impurities (fat, proteins, and other solids) from the stock, clarifying it.

4. Simmering: The consommé is simmered gently for an extended period (typically 1-3 hours), allowing the flavors to meld and the clarification process to complete. A small hole is typically made in the raft to allow steam to escape and prevent it from breaking apart.

5. Straining: Once simmering is complete, the consommé is carefully strained through a cheesecloth-lined sieve or chinois to remove the raft and any remaining impurities. The resulting liquid should be perfectly clear.

6. Degreasing: Any remaining fat is carefully skimmed from the surface of the consommé.

7. Seasoning: The consommé is seasoned to taste with salt, pepper, and other desired seasonings.

Characteristics:

• Clarity: Consommé is characterized by its crystal-clear appearance.
• Rich Flavor: It possesses a concentrated and refined flavor profile derived from the underlying stock.
• Light Body: Despite its rich flavor, consommé has a relatively light and delicate body.
• Garnish: Consommé is often served with a garnish, which can range from simple herbs to more elaborate additions like julienned vegetables, meat, or dumplings.

Serving:

Consommé is typically served hot as a first course or as a light meal. It is considered a classic example of fine dining cuisine.

Variations:

While the basic process remains the same, consommé can be adapted to various flavors. Common variations include:

• Chicken Consommé: Made with chicken stock.
• Beef Consommé: Made with beef stock.
• Game Consommé: Made with game bird or animal stock.
• Vegetable Consommé: A clarified vegetable broth.
• Double Consommé: A consommé that has been clarified twice for even greater clarity and flavor concentration.