Consommé

• 8 cups chicken broth
• 2 cups water
• 1/2 cup egg whites
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 bay leaf
• 1 teaspoon dried thyme

Steps

1. 1 Combine broth and water in a large pot and bring to a gentle simmer.
2. 2 Whisk together egg whites and vegetables in a separate bowl.
3. 3 Slowly add the egg white mixture to the simmering broth, stirring gently.
4. 4 Simmer for 30 minutes without stirring.
5. 5 Carefully ladle the consommé through a fine-mesh sieve lined with cheesecloth into a clean pot.
6. 6 Discard the solids and season the consommé with salt, pepper, bay leaf, and thyme.
7. 7 Simmer for an additional 5 minutes, then remove bay leaf and serve.

Equipment

• Large pot
• Fine-mesh sieve
• Cheesecloth

Variations

• Add a splash of sherry for a richer flavor.

Substitutions

• Substitute chicken broth with beef or vegetable broth for different versions.

Pairings

• Pairs well with a light salad or crusty bread.

Nutrition

Tips

• Use the freshest vegetables and broth for the clearest consommé.
• Keep the heat low to avoid breaking the egg whites down too much.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of crusty bread or garnished with fresh herbs.

FAQ