Consomme Recipe – Eats Now

Name: Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 to 5 pounds beef bones (shin, neck o knuckle); 2 pounds stewing beef, cubed; 1 1/2 pounds stewing veal, cubed (or a veal knuckle bone); 2 pounds uncooked chicken parts (backs, necks, wings or drumsticks); 4 leeks; 1 large onion, studded with 2 whole cloves; 1 cup diced turnip; 1 cup diced carrot; 2 ribs celery, chopped coarse; 1 bay leaf, crumbled; 1 teaspoon thyme; 1/2 teaspoon savory; 1/4 teaspoon blade mace; 2 teaspoons salt; 10 whole peppercorns; 3 1/2 to 4 quarts water (to cover barely); 1 pound ground lean beef; 3 egg whites; 1 leek, shredded; 1 carrot, shredded; 3 quarts stock from preceding recipe; 1 teaspoon dried thyme

Servings: persons

4 to 5 pounds beef bones (shin, neck o knuckle)
2 pounds stewing beef, cubed
1 1/2 pounds stewing veal, cubed (or a veal knuckle bone)
2 pounds uncooked chicken parts (backs, necks, wings or drumsticks)
4 leeks
1 large onion, studded with 2 whole cloves
1 cup diced turnip
1 cup diced carrot
2 ribs celery, chopped coarse
1 bay leaf, crumbled
1 teaspoon thyme
1/2 teaspoon savory
1/4 teaspoon blade mace
2 teaspoons salt
10 whole peppercorns
3 1/2 to 4 quarts water (to cover barely)
1 pound ground lean beef
3 egg whites
1 leek, shredded
1 carrot, shredded
3 quarts stock from preceding recipe
1 teaspoon dried thyme

1
Preheat oven to 400 degrees.
2
Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.
3
Put vegetables and seasonings into large stockpot.
4
Add browned meat and bones.
5
Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.
6
Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.
7
Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight.
8
Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 4 to 5 pounds beef bones (shin, neck o knuckle), 2 pounds stewing beef, cubed, 1 1/2 pounds stewing veal, cubed (or a veal knuckle bone), 2 pounds uncooked chicken parts (backs, necks, wings or drumsticks), and more.

Yes, 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.

Consomme

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