Glossary Term: Consommé

Consommé Definition:

Consommé is a clarified soup made from richly flavored stock that has been purified to achieve a crystal-clear appearance. The clarification process uses a “raft” of egg whites, lean meat, and mirepoix to trap impurities as the liquid simmers. Traditionally served as a refined first course, consommé showcases both clarity and concentrated flavor. It remains a hallmark of classical French cuisine and culinary technique.

Consommé Key Concepts:

• Clarification: A mixture of egg whites and aromatics binds impurities, producing exceptional clarity.
• Raft Formation: As the raft forms and floats, it filters the stock beneath, intensifying flavor and removing cloudiness.
• Precision Cooking: Consommé requires gentle simmering—boiling breaks the raft and clouds the liquid.
• Presentation: Served clear, often garnished with vegetables, herbs, or small dumplings.
• Technique Mastery: Making consommé tests a cook’s attention to detail and technical skill.

What It Is Not

• Not a regular stock or broth. Stock is the base; consommé is clarified, concentrated, and refined.
• It differs from soup, as consommé is prized for its clarity and delicacy, rather than its body or heaviness.

Example Sentences

• “The culinary students practiced clarifying chicken stock into a delicate consommé.”
• “The gala dinner began with a beef consommé garnished with brunoise vegetables.”

Related Terms

• Stock
• Reduction
• Court Bouillon

• Resource: Consommé