Consomme. What it is? Surely many hostesses hear this name for the first time. Konsomé is a word of French origin that means “cook for a long time”. In other words, this is a fairly strong and salty broth, which is prepared in a special way. First, bones are boiled, then meat (seafood, vegetables, game) is cooked in the same broth, seasoned with various spices, spices and herbs.
The main feature of this dish is that before the end of cooking, the consom must be lightened. How? We will tell you now.
Unfortunately, today this dish is not well known in our country, so we want to offer you several options for preparing this wonderful French soup. But before that, we briefly review the history.
A bit of history
In Russia, this dish appeared in the 19th century; it was served for dinner on the table by Catherine II herself.
It is also interesting that the history of preservation of products began with this soup. At the beginning of the 18th century, a competition was held in France for the best way to store food. This was necessary in order to provide the French army with long-stored products. Nicolas Upper won this contest, who proved that the broth lasts longer in boiled and tightly closed containers. Therefore, when asking yourself the consom what it is, know that this dish was the first to be delivered in sealed containers.
Recipe for French Beef Soup Seasoned with Cloves and Celery Root
The consommé, whose recipe is quite simple, will not only pamper your family at the dinner table, but will also appeal to unexpected guests.
To prepare this wonderful soup, we need:
- calf bone;
- veal fillet;
- eggs - 2 pcs.;
- onion - 2 pcs.;
- greens (dill, parsley);
- celery root;
- cloves;
- salt.
Cooking process
Pour 2 liters of water into the pan and place the veal bone there, wait for it to boil, add salt and cook over low heat for 20-30 minutes. While the broth is cooked, cut the veal into small pieces. After the specified time, we filter our future soup several times. We put it on the stove again and put pieces of veal there. We wait for boiling, take out the meat, filter the broth. We put on the stove, add the veal, finely chopped onions, cloves, celery root to taste and cook no more than half an hour. After that, take the eggs and separate the yolk from the protein. Beat the last in a bowl and gently introduce into the broth. Cook for another 20 minutes. Filter again. To serve, put the pieces of meat on a plate, pour the consom and sprinkle with parsley. Enjoy your meal!
French chicken soup
Chicken consomme is aromatic and very delicate in taste.
To prepare it, we need:
- chicken bones - 400 g;
- chicken fillet - 500 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- chicken egg - 2 pcs.;
- loaf or bateg - 3-4 pieces;
- greens;
- 2 branches of dry horseradish;
- salt.
Now the process of cooking consom.
What is it, we have already figured out, now we will begin the direct process of preparing a wonderful gourmet dish. So, thoroughly wash the chicken bones, peel the carrots from the dirt, remove the peel from the onion. Put all the ingredients on the bottom of the pan and fill with water. Add dry horseradish, close the lid and bring to a boil. Remove the resulting foam, add salt and cook over low heat for 1.5 hours. Filter the boiled broth, beat the whites, grind the fillet in a blender until smooth. Add protein to the chicken mixture, mix and carefully introduce everything into our future soup. Cook for another 5 minutes, filter. Sprinkle the finished consom with greens, serve with a slightly fried baguette. Enjoy your meal!
French Asparagus Soup with Baked Bell Peppers
An asparagus and mushroom consommé is extraordinary, and baked peppers add to this dish picturesqueness and sophistication.
To prepare the soup we need:
- chicken bones - 500 g;
- chicken fillet - 500 g;
- eggs -2 pcs.;
- mushrooms (champignons) - 200 g;
- asparagus - 150 g;
- Bulgarian yellow pepper;
- parsley;
- butter - a tablespoon;
- salt.
Consomme cooking process.
The soup is cooked on chicken bones, so first we rinse them well and place them on the bottom of the pan. Fill with water, add salt, close the lid, bring to a boil and boil for 30 minutes. At this time, peel the pepper and bake it in foil for 15-20 minutes.
We carefully wash the asparagus shoots under running water, thoroughly clean it, cut off the solid parts and tie with a thread. The scraps left over from asparagus, together with butter, are thrown into the broth, cook for 15-20 minutes on low heat. We put champignons to boil (3 minutes after boiling). After the mentioned time (15-20 minutes) has passed, using a slotted spoon, we take out the bones, trimmings and filter well several times. We put it on the stove again, put the asparagus shoots in the broth and cook them for 10 minutes. At this time, beat the whites and slowly introduce them into the broth along with the chicken fillet previously cut into small pieces. We are waiting for boiling, boil for 15 minutes over low heat, remove the foam, remove the meat, asparagus and filter. Baked peppers, ready-made shoots, mushrooms, cut into strips and put in a plate, fill with our consom and sprinkle with parsley. Enjoy your meal!
Consomme. Profiteroles Recipe
This dish has been known in our country since ancient times, because it was in this interpretation that it was served on the imperial table of Catherine II herself. To prepare it, we need:
- beef bone;
- beef fillet - 500 g;
- carrots -1 pc.;
- onions - 1 pc.;
- pepper peas;
- Bay leaf;
- salt.
Cooking process
Put the bone, peeled onions and carrots in a pan, fill with water, salt and close the lid, waiting for it to boil. After that, make a low heat and cook for another 2 hours. An hour after cooking, we take out the vegetables, add small pieces of beef, drop bay leaf, pepper and continue to cook our future consom.
At this time, we knead the dough for profiteroles. For this we need:
- half a glass of water;
- 50 g margarine;
- half a glass of flour;
- eggs - 2 pcs.;
- salt.
We boil water with margarine or butter, salt and, stirring constantly, gradually add flour. Bring on low heat to homogeneity. Cool, drive eggs into the dough, mix thoroughly. The dough should be soft enough, but not blurry. We grease the baking sheet with oil and with the help of a wet spoon we impose our future profiteroles on the baking sheet. Bake for 20 minutes at 200 degrees.
In the meantime, back to our broth. After the specified time, remove it from the stove and filter it by pulling the meat. Put slices of beef in a bowl, fill with broth, sprinkle with herbs. We serve with ready profiteroles. Bon appetit with the consom!
What is it, what a tricky word, we have already figured it out, so try to cook this French masterpiece, and you will be convinced of the unusualness and sophistication of this dish.