Beef Consommé

Preparation info
  • Makes 4 cups 1 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a simple clarified consommé. The beef stock it starts with is intense in flavor. Beef consommé welcomes thyme, sage, or star anise. If using dried herbs or spices, add them to the cool liquid before clarifying.


  • 5 cups (1.25 l) cool Beef Stock or, in England beef stock, imported beef or meat stock


Place the stock in a small saucepan. Mash together the meat, egg whites and shells, and tomato. Whisk into the stock. Bring to a boil over medium heat, stirring frequently. As the liquid heats, the proteins will begin to coagulate and rise to the top, trapping the impurities that would cloud the stock. A solid-looking mass, the “raft,” will begin to form on top of the liquid; when this happens,