Chinese Consommé

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 2 cups beef or chicken consommé (1 can) or vegetable juice saved from cooking
  • 2 cups (1 can) tomato juice
  • 1 stalk celery sliced very thin
  • ½ cup dry white wine (or juice of ½ lemon)
  • 1 green onion and stalk, sliced very thin and/or a few very thin slices of whatever vegetable lurks in the bin, such as squash, cucumber, radish, etc.
  • 1 tablespoon butter or olive oil


Heat the consommé and tomato juice. Put everything else in a hot tureen or casserole, pour the soup over, and serve at once. The nearly transparent rounds and crescents of the raw vegetables float on the top, and with the wine give a delicate flavor that seldom needs other seasoning.