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Consomme A La Madrilene
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Consomme a la Madrilene is not your average soup; it features a blend of chicken stock and tomato puree with a hint of lemon for a bright finish.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 egg white
4 cups rich chicken stock
1 egg shell, crushed
3 cups strained tomato puree
2 slices unpeeled lemon
2 teaspoons grated onion
12 coarsely crushed peppercorns
4 teaspoons fresh lemon juice
salt, to taste
diced, roasted vegetables such as red bell pepper or tomato, optional
minced fresh parsley, optional
directions
Combine the egg white with three tablespoons of the chicken stock and beat until smooth. Add the mixture to a saucepan. Add the egg shell, remaining chicken stock, tomato puree, lemon slices, grated onion, and crushed peppercorns. Bring the mixture to a simmer over medium heat, stirring frequently. When the mixture is at a low simmer, let it simmer for 10 minutes.
Remove the pan from the heat and let the mixture cool for 10 minutes.
Strain the solids from the consomme using a cheesecloth lined sieve or strainer. Place the consomme in a bowl and add the lemon juice and salt. Cover the bowl and chill for 1-2 hours or up to 12 hours.
When ready to serve, season to taste with salt or other spices and garnish with diced roasted vegetables and parsley, as desired.
recipe tips
Use homemade stock for the best flavor and clarity.
Keep the simmer low to prevent disturbing the egg white raft.
Chill the consomme before serving to enhance its flavors.
Try different garnishes to suit the occasion, such as julienne vegetables or fine herbs.
For a vegetarian version, make sure all added ingredients, including the stock, are vegetable-based.
Roast additional vegetables to serve as a garnish for added texture and flavor.
Clarify the consomme a second time if it's not clear enough after the first attempt.
Adjust the seasoning after chilling, as flavors can change.
Try adding a splash of sherry or Madeira wine for a traditional flavor enhancement.
common recipe questions
What is consomme?
Consomme is a clear, strong broth typically made by clarifying stock using a mixture of egg whites and other ingredients to remove fat and sediment.
Why use egg white and egg shell in consomme?
Egg white and shell are used for clarification. They help to coagulate and trap particles and impurities from the broth, resulting in a clear liquid.
Can I substitute vegetable stock for chicken stock?
Yes, vegetable stock can be used as a vegetarian alternative, though the flavor will change.
What if I don't have cheesecloth?
If you don't have cheesecloth, a fine mesh sieve lined with a paper coffee filter can be an effective alternative for straining.
How can I make the consomme more flavorful?
Enhance flavor by using good strong, flavorful stock, or by adding more herbs and spices according to taste.
Is it possible to overcook consomme?
Yes, overcooking can cause the consomme to become cloudy as it can disturb the clarification process, so simmer gently.
How long can I store the consomme?
Refrigerated in an airtight container, consomme can be stored for up to 3-4 days.
Can I freeze consomme?
Yes, consomme freezes well. Cool it completely, then transfer to freezer-safe containers and store for up to 4 months. Thaw overnight in the refrigerator.
Why add lemon juice to consomme?
Lemon juice adds brightness and acidity, balancing the rich flavors of the consomme.
Can I add other vegetables or proteins?
Yes, consomme can be served with various garnishes like diced vegetables, shredded chicken, or even small meatballs for added texture and flavor.
Can consomme be served warm?
Yes, you can reheat it after chilling it. Reheat it gently on the stove. Consomme a la madrilene is traditionally served cold, however.
tools needed
Saucepan: For combining the egg white, chicken stock, tomato puree, and other ingredients. It should be capable of holding at least 4 cups of liquid.
Measuring Cups and Spoons: For measuring the chicken stock, tomato puree, grated onion, and lemon juice.
Cheesecloth: Used for lining the sieve or strainer.
Sieve or Fine Mesh Strainer: For straining the mixture after simmering, helping to remove solid ingredients to create a smooth consomme.
Wooden Spoon or Heat-Resistant Spatula: For stirring the mixture in the saucepan to ensure even heating and prevent sticking.
Bowls: One for beating the egg white with the chicken stock. Another for holding the strained consomme while chilling.
Cover or Plastic Wrap: Used to cover the bowl while the consomme chills in the refrigerator.
Cutting Board and Sharp Knife: For mincing the fresh parsley and for any other required chopping of vegetables when garnishing, such as roasted vegetables.
what goes with it?
Grilled Shrimp Skewers: The smoky flavor of grilled garlic shrimp adds a nice contrast to the bright acidity of the consomme.
Crusty Bread: A simple, crusty baguette would be ideal for dipping into the consomme.
Mini Quiches: These savory bites can be stuffed with vegetables or cheese, providing a rich complement to the lightness of the consomme.
Avocado Toast: Creamy avocado on toasted bread can provide a creamy texture that contrasts well with the light broth.
Lemon Zest Garnish: A sprinkle of fresh lemon zest over the consomme before serving can amplify the citrus notes.
Basil Oil Drizzle: A few drops of basil-infused oil over the consomme can introduce an herbal note.
Savory Scones: Flaky savory scones with herbs or cheese can be a nice addition that complements the consomme.
nutrition data
Nutritional data has not been calculated yet.
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