- 7 cups chicken stock
- 2 leeks
- 2 celery stalks
- 2 carrots, peeled
- 2 shallots, peeled
- 1 cup of chicken meat
- 2 egg whites, lightly whisked
- 2 egg shells, crushed
- kosher salt and black pepper to taste
- dash of dry sherry
A consomme’ is a rich, clear soup made by reducing chicken, beef or veal stock until it is concentrated in flavor and clarifying it by cooking with egg whites. A Consomme’ may be served as a soup, with other flavorings added if desired, or it may be used as the basis for another dish.
- Heat the stock gently in a large pan.
- Meanwhile, thinly slice the leeks, celery and carrots. Dice the shallots.
- Mix the chicken and vegetables together in a large saucepan, then mix in the egg whites and shells.
- Gradually pour in the stock, whisking constantly, then bring to a boil, while whisking.
- When boiling point is reached, stop whisking and lower heat and simmer for 1 hour.
- Carefully make a whole in the scum on the surface of the liquid and ladle the liquid out into a strainer, lined with cheesecloth over a large bowl.
- The consomme should be clear. Taste and re season if necessary.