By Sumit Manwal, Founder, Hospitality Vacancy
A crystal-clear consommé is a test of patience and technique in any kitchen.
Here is the basic method with ten classic garnishes.
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What is consomme?
The consomme comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consomme take it name generally from of the garnish for example:
Consomme Julienne: Julienne cuts of vegetable.
Basic Consomme (1 lit)
S No. Ingredients Quantity
01 Minced meat 225gm.
02 Onion 70gm.
03 Carrot 50gm.
04 Turnips 30gm.
05 Stock ½ lit
06 Egg white 2 no.
07 Celery 40gm.
08 Thyme ¼ tsp
09 Bay leaf 1 no.
10 Peppercorns 3 -6 no.
Method:
Mix minced meat and chopped onions, carrots, turnips, celery and mix well with egg whites. Add cold stock, thyme, bay leaf and peppercorns. Then put on fire and go on starring so that the ingredients do not stick to the button of the pan and the articles are suspended. When the mixture starts boiling then control the temperature. And let it simmer until the coagulated mass come to the top. Simmer for ½ hour. When the consommé is clear and tasty then strain through a double muslin cloth and adding the seasoning agent.
Variation of consommé
SL. Name Garnish
01 Consommé Royal Dice of savoury, egg custard.
02 Consommé Julienne Julienne cuts of vegetables.
03 Consommé Brunnoise Small dice cuts of veg. (2mm)
04 Consommé Celestine Julienne cuts of thin pan cake.
05 Consommé vermicelli Fine noodles.
06 Consommé entasse Lightly jelly with gelatin.
07 Consommé Breton Julienne cuts of celery, onions lack.
08 Consommé Daubery Floweret’s of caulis flower
09 Consommé Madrilène Dice cuts of tomato and green peas.
10 Consommé st. German Green peas.
11 Consommé cereals Rice and barley.
12 Consommé Paysanme Uniform size cuts of fresh vegetables.
13 Consommé Diabolism Diamond cuts of cheese bisque.
14 Consommé Aurora Tomato puree and tapioca.
15 Consommé Caroline Dry cook rice.
16 Consommé Hungarian Paprika powder and saute tomato.
17 Consommé Leopold Semolina, Julienne of chervil.
18 Consommé Egg-drops Beaten egg.
19 Consommé Thunderstone Slice mushroom.
20 Consommé Florentine Julienne cuts of spinach.
21 Consommé Washington Sweet corn.
22 Consommé Permentiere Potato
23 Consommé A ‘I’ Agnon Golden brown onion.
FAQ
How is consommé clarified?
A mixture often including egg whites, minced meat and vegetables (the clearmeat) is simmered in stock; it rises, traps impurities and leaves the liquid clear.
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Related reading on this blog
- Soups: An Introduction for Hotel Management Students
- Classification of Soups With Examples: Clear, Thick and International Soups
About the Author
Sumit Manwal is the founder of Hospitality Vacancy (since 2017) and has 20+ years of experience in hospitality. He received the "Excellence in Hospitality Sector of Uttarakhand" award, presented by Shri Dhan Singh Rawat ji (January 2023), and the Dainik Jagran inext Uttarakhand Ratan Samman for Excellence in Hospitality & Education, presented by Shri Bhagat Singh Koshyari ji (2023). He helps hotels build reliable teams and professionals grow their careers.
📧 Contact: manwal@hospitalityvacancy.com | 🔗 LinkedIn
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