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.
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.
In a large stockpot, pour in cold beef stock.
Stir in the beef-vegetable-egg white mixture thoroughly.
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.
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.
For ultra-clear consommé, let it cool in the fridge and skim off any fat that solidifies on top.
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.
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
Light red wines like Pinot Noir or Gamay
Champagne or dry sherry
Herbal tea with lemon (non-alcoholic option)
6 servings