Consommé with herb slices - Recipe for an aromatic clear soup

Consommé with Herb Slices

A clear, aromatic consommé, served with crispy herb slices. Ideal for special occasions or as an elegant appetizer.

Ingredients

• 1.5 l beef broth
• 300 g ground beef
• 2 egg whites
• 1 carrot, roughly chopped
• 1 stalk of celery, roughly chopped
• 1 leek, roughly chopped
• 1 onion, halved and roasted cut-side down
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 bunch of parsley
• Salt and pepper to taste
• 4 slices of toast
• Oil for frying
• Fresh chervil for garnish

For the Meat Filling

• 200 g veal, diced
• 1 egg
• 2 tbsp cream
• 2 tbsp fresh herbs (e.g., parsley, chives, chervil), finely chopped
• Salt and pepper to taste

Preparation

1. Prepare the consommé by placing the beef broth with ground beef, egg whites, carrot, celery, leek, roasted onion, garlic, bay leaves, and parsley in a large pot. Heat slowly and bring to a boil. Pro Tip: Roast the onion cut-side down to give the consommé extra depth and color.
2. Once the mixture boils, reduce the heat and let it simmer gently for about 60 minutes. Regularly skim off the foam that forms on the surface. Pro Tip: Slow simmering and regular skimming ensure a clear and aromatic broth.
3. Strain the consommé through a fine sieve or a cheesecloth to obtain a clear broth. Season with salt and pepper. Pro Tip: For an especially clear consommé, use a double-layered cheesecloth.
4. For the meat filling: Place the veal in a blender and puree finely. Add the egg, cream, and finely chopped herbs and blend again until a smooth mixture forms. Season with salt and pepper. Pro Tip: The filling should be well-chilled to make it easier to work with and to retain its shape.
5. Spread the meat filling evenly on one side of the toast. Pro Tip: Ensure the filling is evenly distributed for uniform cooking.
6. Place another slice of toast on top of the filling and spread the upper side with the meat filling as well. Pro Tip: Press lightly to ensure the slices hold together well and the filling does not come loose.
7. Fry the toast in hot oil until golden brown and crispy. Drain on paper towels and cut into small strips or triangles. Pro Tip: Use a neutral oil with a high smoke point, such as sunflower or canola oil, for the best results.
8. Pour the consommé into soup bowls, add the herb slices, and garnish with fresh chervil. Pro Tip: Add the herb slices to the consommé just before serving to keep them crispy.

5 Pro Tips

• Always use fresh ingredients for the consommé to achieve the best flavor.
• A splash of sherry or Madeira in the consommé adds a refined touch.
• You can prepare the consommé in advance and reheat it before serving, saving time.
• For a vegetarian version, replace the ground beef with mushrooms and use vegetable broth.
• The meat filling can also be replaced with a fish filling to create a delicate seafood dish.

Food Knowledge

Consommé: A consommé is a clarified broth typically made from meat, vegetables, and egg whites. It is clear, light, and full of flavor.

Herb Slices: These crispy bread slices are spread with a meat filling flavored with fresh herbs. They add texture and additional flavor to the soup.

Chervil: Chervil is a delicate herb with a mild, slightly anise-like flavor. It is often used for garnishing and pairs excellently with soups and sauces.