Caramelized Essence of Celery Consomme Recipe

Name: Caramelized Essence of Celery Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces brunoised celery; 1 1/2 pounds chicken meat, ground; 1 3/4 ounces brunoised onions; 1 3/4 ounces peeled and brunoised carrots; 1 3/4 ounces brunoised leeks; 2 egg whites; 1 1/2 quarts veal stock, chilled; 1 1/2 quarts chicken stock, chilled; 2 whole tarragon sprig; 8 whole parsley stems; 10 whole black peppercorns crushed; 2 whole bay leaves; 3 whole thyme sprigs; 10 ounces celery, cut into paysanne; 10 ounces potatoes, cut into paysanne

Servings: persons

14 ounces brunoised celery
1 1/2 pounds chicken meat, ground
1 3/4 ounces brunoised onions
1 3/4 ounces peeled and brunoised carrots
1 3/4 ounces brunoised leeks
2 egg whites
1 1/2 quarts veal stock, chilled
1 1/2 quarts chicken stock, chilled
2 whole tarragon sprig
8 whole parsley stems
10 whole black peppercorns crushed
2 whole bay leaves
3 whole thyme sprigs
10 ounces celery, cut into paysanne
10 ounces potatoes, cut into paysanne

1
In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized.
2
Transfer to a stainless steel bowl, and set in an ice bath to cool.
3
In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well.
4
In a large pot, combine the chilled stocks.
5
Add a small amount of the stock to the chicken mixture.
6
Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well.
7
Transfer the chicken mixture to the stockpot.
8
Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed.
9
Simmer on very low heat for 20 minutes.
10
Strain through cheesecloth and return to the stockpot.
11
Reheat, removing excess fat with absorbent paper.
12
Blanch the celery and potato paysanne in boiling salted water, until crisp-tender.
13
Shock in ice water and drain well.
14
When ready to serve, place the paysanne vegetables, in 4 heated bowls.
15
Carefully ladle 4 to 6 ounces of the celery essence into the bowls.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 ounces brunoised celery, 1 1/2 pounds chicken meat, ground, 1 3/4 ounces brunoised onions, 1 3/4 ounces peeled and brunoised carrots, and more.

Yes, Caramelized Essence of Celery Consomme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Essence of Celery Consomme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions