Clear Soups

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
Clear soups are all of one type whether they are made from meat, poultry, game, fish, shellfish or turtle. They are almost always clarified Consommés, sometimes lightly thickened with tapioca and often including a light garnish which should be in keeping with their character.

There are also a number of clear soups which are based on the Bouillon prepared from the Petite Marmite which should not be clarified in the same way as Consommés. Its clearness comes from the very careful attention paid during its cooking.