Making Beef or Chicken Consomme

Name: Making Beef or Chicken Consomme
Yield: Makes about 1 qt/1 L consommé
Cuisine: Europe
Ingredients: 2 carrots, green tops of 2 leeks, 2 stalks celery, finely chopped; ¾ lb/375 g boneless shin of beef, trimmed of fat and ground; ¾ lb/375 g chicken giblets or skinned chicken parts, chopped in pieces; 2 tomatoes, coarsely chopped; 1½ qt/1.5 l flavored, fat-free stock; 3 egg whites, beaten until frothy (more if needed); salt and pepper

Preparation info

Makes about
1 qt
consommé

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Ingredients

2 carrots, green tops of 2 leeks, 2 stalks celery, finely chopped
2 tomatoes, coarsely chopped

Europe
Soup
Gluten-free

Method

In a large bowl mix the vegetables into the chopped beef or chicken and egg whites. Heat the stock gently (it should be melted but not hot) and season to taste. Whisk the stock into the other ingredients and return the mixture to the pan. Bring slowly to a boil, whisking, for at least 10 minutes.