consommé
Consommé is low in calories and fat, primarily providing collagen-derived gelatin and amino acids from the meat stock. It contains minerals such as potassium and magnesium derived from the bones and vegetables used in its production.
About
Consommé is a refined, crystal-clear soup derived from a flavorful stock that has been clarified through a meticulous cooking process. The term, from the French past participle "consommé" (meaning "completed" or "finished"), refers to both the stock itself and the finished soup. Traditionally, consommé is made by simmering meat, poultry, or seafood stock with a raft—a mixture of lean ground meat, egg whites, mirepoix (carrots, celery, onions), and tomatoes—which floats atop the liquid and traps impurities as the stock simmers gently.
The raft gradually absorbs flavors and coagulated proteins while filtering the broth, resulting in an exceptionally clear, amber-hued liquid with an intensely concentrated flavor. The clarification process requires careful temperature control and patience, as vigorous boiling will break the raft and cloud the consommé. A properly executed consommé should be completely transparent, allowing light to pass through, and should have a delicate, refined mouthfeel with deep savory notes.
Culinary Uses
Consommé represents the foundation of classical French cuisine and the pinnacle of stock mastery. It is served as an elegant first course, typically in shallow bowls or cups, either plain or garnished with fine julienne of vegetables, pasta, meat, or seafood. Double consommé—made by clarifying consommé itself—is used for special occasions and competition cookery. Beyond serving as a soup course, consommé functions as a base for sauces and aspics, and its deep, concentrated flavor makes it invaluable in professional kitchens for enriching other preparations. It appears in various forms across classical and contemporary menus, often with regional garnishes such as profiteroles, quenelles, or consommé royale.