Consumer Friendly Consommé

Clear soup, that’s what we are talking about.  Something frightfully old fashioned.  I have only heard about it in books or films or TV series like Poirot or other Agatha Christie storylines.  I thought I’d give it a go.

Ingredients for my easy version:

500 finely minced/ground beef (a cheap cut), 1 carrot, 1 onion, 1 celery stick, a few cloves, 1 bayleaf, 1 egg white.

Place all the ingredients in your pot and add cold water – about 1 litre or just over depending on how ‘strong’ you want it.

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You can just about make out the bayleaf up at the top there.4This is the egg yolk that gets left behind; do NOT put it in the stock.  The egg white serves to ‘clarify’ the soup.

5This is a photo to show the egg yolk in the soupd but it’s not very easy to spot.  What I have spotted, instead, is a celery leaf – and that is a major no-no when making stock/broth.  Rule of thumb says no leaves except bay leaf.  Now that I am writing this post, I remember what happened.  I didn’t have any celery in the fridge and these measely leaves were all I had.

Add salt.

6Use a whisk or other utensil to shake things up a bit, to unloosen the minced beef.

7Turn the heat on and give it a good stir.  And I mean stir! Stir energetically for a few seconds.

Then, let it be, let it simmer over a very low heat for about 40 minutes.

8And this is what it looks like.  See how ‘clear’ the stock is?

9Drain the soup-making elements.  I would love to say one could make something of the meat that is left behind … but basically all the taste has been boiled out of it.  So … be kind and give it your dog.

10And now you are ready to serve.  Taste it first, in case it needs more salt.

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12Who says old-fashioned can’t be exquisite?  Please note: consommé is to be drunk straight out of its cup, no spoon soup to be used.

Try drinking a glass of sherry with this, and proceed with wine for the rest of the meal.

P.S.  I actually did not serve the consommé straight away.  I let the consommé cool down and refrigerated to use the next day.  When it came out of the fridge it was a bit like jelly.  Nor was the liquid clear any longer  – and I was mortified.

No worries:  Once the consommé got heated up again, it regained its former glory in look and feel and tasted delicious.

6 thoughts on “Consumer Friendly Consommé

  1. Interesting: I know about clarifying stock using egg white, although I’ve never actually done it, but this is the first time I see the egg white is added from the start. That makes it seem an easier process.
    PS under the photo where you talk about spotting the egg in the stock, you wrote yolk instead of white.

    Liked by 1 person

  2. I did indeed, thanks Stefan, and have already corrected it. And yes … normally the whole procedure is a rather long one and creates a ‘raft’ (all the sticky stuff kind of collects) – but this is a short-cut version and that’s why its “consumer friendly”, i.e. easy.

    Like

  3. Fascinating! I remember the first time I used egg white (without the chopped meat) to clarify a broth I had made. I couldn’t imagine it working, but it did. Like magic!

    I like your “hack” for making quick consommé. I’m going to try it out soon.

    Like

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