Consomme soup is refined and clear. Learn how to make consomme and you will be able to prepare this classic French dish anytime. If you want to make consomme for 4 people, you will need 2 pints of good quality clear stock, 2 peppercorns, a clove, 2 peeled, seeded, sliced tomatoes, and a chopped celery stalk, carrot and onion.
So what’s next if you want to know how to make consomme?
Consomme Soup Instructions
Roast some beef shin or even bones with cartilage, or some chicken, then put the meat and bones in the stock with the other ingredients and cook gently for an hour, not stirring the mixture. Sieve the stock and put it in the refrigerator until the clear liquid and fat separate.
Ladle the clear liquid into a clean pan and leave the fat and sediment in the first pan. If the fat doesn’t come out as one lump, you can strain the mixture through a clean tea towel or cheesecloth. As long as you have not stirred it during cooking, it should be clear, not cloudy.
Tips for Consomme Recipes
Whenever you have leftover meat or vegetables, you can cook them in water until the liquid is flavorful, then sieve the mixture and use that as the base for a wonton soup. Most stocks freeze well too, which is another bonus, and you can pick up beef bones quite cheaply.
If you are using a store-bought stock to make consommé instead of making your own, choose something which is good quality, because if the stock is not of a good quality then the resulting consommé will be no better.
There is no fixed recipe for making a flavorful stock or learning how to make consomme the classic way, but if you have beef bones or a chicken carcass left over from a meal, as well as some vegetables, you can make a stock out the ingredients you would otherwise have thrown out.
