Beef consommé is a traditional French clarified soup made by simmering a mixture of beef, vegetables, and egg whites, called a raft, which traps impurities to yield a crystal-clear, richly flavored broth. A culinary classic that showcases both technique and taste.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 4 hrsTotal Time 4 hrs 30 mins 1 lb lean ground beef (not too fatty)
6 cups rich beef stock (preferably homemade, unsalted)
2 egg whites (plus crushed shells, optional, for better clarification)
1 medium carrot, grated
1 stalk celery, finely chopped
1 small onion, finely chopped
1 tomato, chopped (or 1 tbsp tomato paste)
1 bay leaf
½ tsp black peppercorns
1 sprig thyme (or ¼ tsp dried)
Salt to taste
Prepare the Clarification Mixture (Raft)
1
In a large bowl, combine the ground beef , egg whites , crushed shells (if using), and all the vegetables , tomato , herbs , and spices .
Mix thoroughly by hand or spoon until a coarse paste forms. This is your clarification raft.
Combine with Cold Stock
2
In a large stockpot, pour in cold beef stock .
Stir in the beef-vegetable-egg white mixture thoroughly.
Slowly Heat and Simmer
3
Place the pot over medium-low heat . Stir gently every couple of minutes to prevent sticking.
As it warms, the raft will begin to rise and form a crust on top.
Once the mixture reaches a gentle simmer (not a boil), stop stirring .
Cut a small vent in the center of the raft to allow steam to escape.
Let it simmer gently for 90–120 minutes , without breaking the raft.
Strain and Clarify
4
Line a fine mesh sieve or chinois with cheesecloth or a coffee filter .
Carefully ladle the consommé through the center hole in the raft and into the strainer — avoid breaking the raft.
Repeat if needed for extra clarity.
Taste and season with salt , if needed.
Chill and Degrease
Serve
6
Reheat gently and serve hot in warmed bowls.
Optional garnishes: a few fine herbs, chiffonade of spinach, or cooked vermicelli.
Serve with a parmesan tuile, puff pastry stick, or thin toast.
Variations
7
Try with veal or poultry stock for a lighter consommé
Add mushrooms or a splash of sherry for complexity
Use it as a base for refined sauces or aspics
Pairing Suggestions
Ingredients 1 lb lean ground beef (not too fatty)
6 cups rich beef stock (preferably homemade, unsalted)
2 egg whites (plus crushed shells, optional, for better clarification)
1 medium carrot, grated
1 stalk celery, finely chopped
1 small onion, finely chopped
1 tomato, chopped (or 1 tbsp tomato paste)
1 bay leaf
½ tsp black peppercorns
1 sprig thyme (or ¼ tsp dried)
Salt to taste
Directions Prepare the Clarification Mixture (Raft)
1
In a large bowl, combine the ground beef , egg whites , crushed shells (if using), and all the vegetables , tomato , herbs , and spices .
Mix thoroughly by hand or spoon until a coarse paste forms. This is your clarification raft.
Combine with Cold Stock
2
In a large stockpot, pour in cold beef stock .
Stir in the beef-vegetable-egg white mixture thoroughly.
Slowly Heat and Simmer
3
Place the pot over medium-low heat . Stir gently every couple of minutes to prevent sticking.
As it warms, the raft will begin to rise and form a crust on top.
Once the mixture reaches a gentle simmer (not a boil), stop stirring .
Cut a small vent in the center of the raft to allow steam to escape.
Let it simmer gently for 90–120 minutes , without breaking the raft.
Strain and Clarify
4
Line a fine mesh sieve or chinois with cheesecloth or a coffee filter .
Carefully ladle the consommé through the center hole in the raft and into the strainer — avoid breaking the raft.
Repeat if needed for extra clarity.
Taste and season with salt , if needed.
Chill and Degrease
Serve
6
Reheat gently and serve hot in warmed bowls.
Optional garnishes: a few fine herbs, chiffonade of spinach, or cooked vermicelli.
Serve with a parmesan tuile, puff pastry stick, or thin toast.
Variations
7
Try with veal or poultry stock for a lighter consommé
Add mushrooms or a splash of sherry for complexity
Use it as a base for refined sauces or aspics
Pairing Suggestions
