Ingredients with Measurements:
- 2 lbs beef bones
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 garlic clove, minced
- 2 egg whites
- 1/4 cup cold water
- 1/4 cup tomato paste
- 8 cups water
- 1 bouquet garni (1 bay leaf, 1 sprig thyme, 1 sprig parsley)
- Salt and pepper to taste
Special equipment needed:
- Cheesecloth
- Kitchen twine
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the beef bones on a baking sheet and roast for 30 minutes, or until browned.
2. In a large pot, sauté the onion, carrots, celery, and garlic until softened.
3. Add the tomato paste and cook for a few minutes until it turns a darker shade of red.
4. Add the roasted beef bones, bouquet garni, and 8 cups of water to the pot. Bring to a boil, then reduce the heat to low and let simmer for 4-6 hours, skimming off any foam that rises to the surface.
5. After the simmering time, remove the pot from heat and let it cool for 30 minutes.
6. In a small bowl, whisk together the egg whites and cold water until frothy.
7. Cut a piece of cheesecloth large enough to cover the pot and secure it with kitchen twine.
8. Slowly pour the egg white mixture into the pot, stirring gently to combine.
9. Return the pot to the stove and heat over low heat, stirring occasionally, until the egg whites form a raft on the surface of the liquid.
10. Using a ladle, make a hole in the center of the raft and let the consommé gently simmer for another 30 minutes.
11. Remove the pot from heat and carefully strain the consommé through a fine mesh strainer into a clean pot.
12. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 4-6 hours
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 5g
Protein: 15g
Substitutions for ingredients:
- Beef bones can be substituted with chicken or pork bones.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add cooked vegetables, such as peas or green beans, to the consommé before serving.
- Add cooked noodles or rice to make it a heartier soup.
Tips and tricks:
- Skim off any foam that rises to the surface while simmering to ensure a clear consommé.
- Be gentle when stirring the egg white mixture into the pot to avoid breaking up the raft.
- Let the consommé simmer gently to avoid breaking up the raft.
Storage instructions:
Store the consommé in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the consommé on the stove over low heat until heated through.
Presentation ideas:
Serve the consommé in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the consommé is not clear, strain it through a cheesecloth-lined strainer again.
- If the egg whites do not form a raft, try adding more egg whites or letting the mixture sit for a few more minutes.
Food safety advice:
- Use a food thermometer to ensure the consommé reaches a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Consommé is a classic French soup that has been enjoyed for centuries. It was traditionally served as a first course in a multi-course meal.
Flavor profiles:
This consommé has a rich, beefy flavor with hints of onion, carrot, and celery.
Serving suggestions:
Serve the consommé hot as a first course in a multi-course meal.
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