Imagine the little cup of soup you get from Mariposa for lunch…except it’s a whole pot all to yourself! Consomme is a clarified stock with a deeper more satisfying taste. The impurities are removed with a “raft,” leaving a much more concentrated flavor.
This consomme is clarified with an egg white raft using a method dating back to 1887. Found in “The Englishwoman’s Cookery Book” by Mrs. Isabella Beeton. According to Steampunk Cookery this recipe pre-dates Escoffier methods (considered the father of modern French cuisine). If you don’t know, you betta ask somebody!
Tips
1. Best if you make your own
2. Set aside the leftover egg yolks to make homemade mayo or aioli
3. Cut your cheesecloth to fit the mesh strainer ahead of time
4. Favorite way to have this is clear, by itself (pretend you hit the consomme jackpot at Neiman Marcus) or as the base for Ozoni (mochi soup)
- 5 quarts soup stock Use any stock you want
- 5 eggs whites only
- 2 1/2 cups cold water
- 2 large stock pots
- 1 mesh strainer
- 1 package cheesecloth
- Bring stock to a boil.
- While waiting for stock to heat, separate egg whites. Whisk with cold water in a second pot.
- Slowly ladle boiling stock into egg white and water while whisking
- Once everything is incorporated, transfer back to the heat. Bring to a boil again until a raft is formed.
- Skim the raft from the top
- Strain remaining stock through mesh strainer lined with cheesecloth
