Consomme, Variations

Chicken Consomme

• 15 egg whites
• 1 pound ground lean chicken
• 1 onion, small diced
• 1/2 pound of carrots, small diced
• 1/2 pound leeks, small diced
• 1/2 pound celery, small diced
• 1 cup tomato puree
• 5 black pepper corns
• 2 bay leaves
• 1/2 bunch parsley stems
• 3 fresh thyme sprigs
• 1 gallon chicken stock, cold

In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth.

Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil. Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese.

Beef Consomme

• 1 tablespoon black peppercorns, crushed
• 4 egg whites
• 4 eggshells, crushed
• 3 roma tomatoes, quartered
• 4 ribs celery, coarsely chopped
• ½ lb premium ground beef (sirloin)
• 1 sprig thyme
• 2 teaspoons salt
• 6 cups veal or beef stock

Preparation:

Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.

Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring, for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.

Makes 10 servings.