consomme

The principal behind a raft is that raw, denatured proteins attract cooked proteins. Egg whites, ground chicken, and the white mirepoix (the ingredients of the raft), are mixed together and then added to the cold chicken stock, and the mixture is then brought to a boil.

Our instructor at the CIA called building a raft: A Test of...

Creating a Consommé with a Raft

chicken

tomato,

tsp kosher salt,

c yellow onion, chopped

c leek, chopped, white part only

c celery, chopped

parsley stems, chopped

bay leaves

sprig(s) thyme, chopped

garlic, chopped

black

qt fresh chicken stock, cold

This recipe for tomato soup uses a magical method of clarifying soup using egg whites.

Clear Tomato Soup

fennel (medium bulb, coarsely chopped)

onions

garlic (cloves, coarsely chopped)

lbs. plum tomatoes (~10-12 quartered)

tbsp. oil

Kosher salt

black pepper

C. crushed ice

C. fresh flat-leaf parsley (chopped)

basil (finely shredded)

tarragon (chopped)

In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent.

Into a blender add the tomato quarters and blend until smooth.

Add salt to the fennel and onion mixture. Stir well and add the tomato puree. Bring up to a boil and simmer for 15-20 minutes.

Into a fine-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth. .

Cool the broth to room temperature and then refrigerate until cool.

In a medium-sized bowl, add 4 egg whites, parsley, tarragon, basil and ice. Whisk until frothy.

Pour the cooled broth into a saucepan. Add the whisked egg whites. Bring the soup and egg mixture slowly to boil.

Use a spoon to create an opening in the egg white raft to allow the broth to bubble through. Reduce heat to a bare simmer.  Cook for 20 minutes.

Line a mesh strainer with a double layer of paper towels. Ladle the soup into the strainer to separate the solids from the consommé. Serve warm or cold.

https://www.youtube.com/watch?v=iCiNfrhxzvw

When most people think of tomato soup they think RED and opaque. 🍅 So by what sorcery does one make it clear? Watch to find out! 😚

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🖨Printable recipe & instructions: https://www.emmymade.com/clear-tomato-soup-tomato-consomme/

My recipe was adapted from epicurious: https://www.epicurious.com/recipes/food/views/chilled-tomato-consomme-109622 and Barry Lewis' Clear Tomato Soup: https://www.youtube.com/watch?v=t6IrJ6466sc.

Scandinavian Coffee Made With Eggs & Eggshells: https://www.youtube.com/watch?v=nfalG5Jpry0
Jacques Pepin Making Consommé: https://www.youtube.com/watch?v=_6r_fdS2-4k

This video is sponsored. Thanks, Allform! 🛋

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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻

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Is CLEAR TOMATO SOUP For Real?

These rich, flavorful beef birria tacos combine tender beef birria (cooked with a stove, crockpot, oven, or Instant Pot) with cheese, onion, &amp; cilantro in crispy tortillas alongside dipping consommé for a truly show-stopping meal!

The Best Beef Birria and Birria Tacos

beef

beef broth

8.5 oz white onion (1 large; or red onion)

carrot

1.3 oz garlic (8 cloves;

oz Ancho chilis (2 large or 4-5 small)

Arbol chilis

Guajillo chilis

cinnamon (small)

coriander seeds

tsp peppercorns

cumin powder

(whole)

Tbsp smoked paprika

oregano oregano

ginger knob (fresh

9.9 oz tomatoes (3 medium; Roma tomatoes are best)

corn tortillas

cilantro (fresh)

cheese (Mexican cheese

limes

Trim the ends of the chilies and de-seed them. If you cut off the top with kitchen shears, the seeds should fall out).

Roughly chop the meat into smaller pieces to fit a large saucepan or Dutch oven.For extra flavor, toast the coriander seeds and peppercorns in the pot first until fragrant (2-3 minutes).

Chop the carrot into 2-3 pieces, peel and cut the onion in half, and peel the garlic.

Add them to the saucepan with all the spices and broth.

Bring the mixture to a gentle boil, then reduce to a simmer and cook for 3-4 hours, or until the meat is tender, stirring occasionally.If you cut the meat into bite-sized pieces, it can become tender in as little as 2 hours. However, it could take up to 6 hours if it&#39;s in very large pieces.Check the notes below for alternative cooking methods.

Cook the Beef Birria

About 30 minutes into cooking the birria meat, char the tomatoes over an open flame (or under a broiler) until blackened all over. Leave them to cool until manageable, then peel their skins.

Using a slotted spoon, remove the onion, carrot, garlic, and chilies from the pan and transfer them to a blender or food processor along with the tomatoes and a few tablespoons of the stew broth.

Blend until smooth, pour back into the saucepan, stir, and cook until the meat is tender.

Towards the end of the cooking time, prepare the taco toppings by chopping the onion, cilantro, and lime, and shredding the cheese.

Make the Birria Taco Sauce

When tender, remove the meat from the pan and remove any fatty bits from it.

Use two forks to shred the meat.

Shred the Simmered Meat

Dip the tortillas directly into the top layer of fat in the stew pot OR skim the fat into a wide bowl first. Also, sieve the stew to remove the spices and bay leaves.

Working one at a time, dip the corn tortillas into the reserved fat and fry them in a pre-heated skillet over medium for about 20 seconds per side.

Dip the Tortillas in the Birria Sauce

To assemble the birria queso tacos, place some cheese, beef, onion, and cilantro into each tortilla, and fold them in two.

Transfer them back to the pan (1-2 at a time) and press with a spatula to fry on both sides until crisp and golden. Repeat with the remaining tacos.

Once ready, serve the tacos with consommé and lime wedges, and enjoy!If you need to keep the tacos warm until serving, spread them on a baking tray in the oven at 250ºF/120ºC.

Assemble and Fry the Birria Tacos

It&#39;s best to store the beef birria and tortillas/taco toppings separately in covered containers in the refrigerator for 3-4 days (or freeze the birria meat for up to 3 months).

Storage Instructions

This vegan consomme is packed to the brim with flavor. Perfectly spiced with chiles and made with &quot;no chicken&quot; bouillon, it&#39;s delicious as a soup base, taco dip, and more!

Easy Vegan Consomme

Roma tomatoes, halved

white onion, quartered

garlic,

chipotle in adobo, seeded

Better Than Bouillon "no chicken" base

olive oil

cilantro

Salt & pepper

Preheat your oven to 450&deg;F and line a baking pan with foil. Spread the tomatoes, onions, and unpeeled garlic out evenly on the pan and roast for 20 minutes, flipping halfway.

Add the roasted tomatoes, onions, peeled garlic, chipotle in adobo, and 1 cup of broth to a blender. Mix on high until smooth.

Heat the olive oil in a stockpot over medium. Using a fine-mesh strainer, strain the mixture into the pot and season for 5-6 minutes.

Add the rest of the broth and cilantro sprigs. Bring to a light boil, then turn the heat down to simmer for 15 minutes to deepen the flavors. Taste and season with salt and pepper to your liking.

Fill your consom&eacute; with vegetables to make sopa de verduras, noodles for sopa de fideo or sopa de conchas, or use as a dipping sauce for tacos, etc. Happy eating!

Top 4 consomme recipes from across the web

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Creating a Consommé with a Raft

Clear Tomato Soup

The Best Beef Birria and Birria Tac...

Easy Vegan Consomme

Top 4 consomme recipes from across the web

The most viewed consomme recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creating a Consommé with a Raft

Clear Tomato Soup

The Best Beef Birria and Birria Tac...

Easy Vegan Consomme

The most viewed consomme recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine