Ingredients with Measurements:
- 1 pound asparagus, trimmed and chopped
- 2 leeks, white and light green parts only, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/4 cup cold water
Special equipment needed:
- Cheesecloth
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add chopped asparagus and sliced leeks to the pot and sauté for another 5 minutes.
3. Pour in chicken or vegetable broth and add bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes.
4. In a separate bowl, whisk together egg whites and cold water until frothy.
5. Line a fine mesh strainer with cheesecloth and place over a large bowl. Carefully pour the soup through the strainer, allowing the liquid to drip through the cheesecloth.
6. Slowly pour the egg white mixture into the soup, stirring gently. The egg whites will coagulate and rise to the surface, taking any impurities with them.
7. Let the soup simmer for another 10-15 minutes, then remove from heat and let cool.
8. Once cooled, remove the layer of egg whites from the surface of the soup and discard.
9. Reheat the soup before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium-low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories per serving: 90
Fat: 3g
Carbohydrates: 11g
Protein: 7g
Sodium: 950mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or green beans
- Leeks can be substituted with onions or shallots
- Chicken or vegetable broth can be substituted with water and bouillon cubes
Variations:
- Add cooked chicken or shrimp for a heartier soup
- Top with croutons or grated Parmesan cheese for added texture and flavor
Tips and tricks:
- Be sure to remove the layer of egg whites from the surface of the soup before reheating and serving
- Use a slotted spoon to remove any impurities that rise to the surface during cooking
- For a clearer consommé, let the soup strain through the cheesecloth for at least an hour
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stovetop over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley or chives on top.
Garnishes:
Fresh herbs, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Crusty bread, salad, roasted vegetables
Troubleshooting advice:
If the soup is too thin, let it simmer for a bit longer to reduce the liquid. If it is too thick, add more broth or water.
Food safety advice:
Be sure to cook the soup to the appropriate temperature to avoid any foodborne illnesses.
Food history:
Consommé is a clear soup that originated in France in the 18th century. It was traditionally made with beef or chicken broth and clarified with egg whites.
Flavor profiles:
This asparagus and leek consommé has a light and fresh flavor, with a subtle sweetness from the asparagus and leeks.
Serving suggestions:
Serve as a light and refreshing starter to a meal.
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