consomme

Stock to Soup to Consommé

Daring Kitchen Challenge
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 Challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!
In the short time that I’ve been participating in The Daring Kitchen (3 months now), I’ve been on a global adventure.  From gnocchi to Sri Lankan curry to now, classic culinary techniques (from France?  Consommé couldn’t be more French…), I’ve had the opportunity to flit around the world, picking up new skills and techniques in the process.  This month was a challenge to take humble chicken and veggies to broth glory.

As one who makes homemade stock at least once a week (and often more than that midweek with leftover scraps and my pressure cooker), I was ready to tuck into some soup. Not to mention the fact that my consommé would have a good home in my buddy Devaki Das’ guest post for Roasted Apple, Brie and Thyme Soup.  What to serve with?  None other than a golden, airy loaf of homemade Herbed Focaccia with Caramelized Onions.   All those hours of skimming, straining, and floating an egg white raft to clarify the stock took some patience, but tucking into the final product was well worth it.  Can’t help but thank Dev for her generosity in sharing her recipe – read more about this fabulous food blogger (Weave a Thousand Flavors is her baby) in this interview here.
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4 thoughts on “Stock to Soup to Consommé”

    1. As a veteran stock-maker, this was my first go-round with consommé and it was a true challenge (worthy of the Daring Kitchen name). However, I thought it only fortuitous that I got to utilize it in Dev's Roasted Apple Soup – you could taste the love after a hard day's work.

      Cheers!

    1. Thank you so much! Simmering it with the aforementioned protein raft cleared things right up. Interestingly enough, I found in my mom's old American Family Cookbook from 1971 that they recommend an egg white raft as well, but they mix crushed egg shells into it and then strain through cheesecloth. Very curious. I wonder if I should try that sometime.

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