Consomme Madrilene is a sophisticated and crystal-clear soup that showcases the purity of rich chicken stock. Unlike hearty chowders, this dish relies on the French technique of clarification, using beaten egg whites to trap impurities and create a pristine, transparent broth. The flavor is deep and savory, with subtle notes from tomatoes, bell peppers, and leeks that are infused into the stock but then removed for clarity. It is traditionally served cold or chilled, making it a refreshing starter for warm evenings or an elegant first course for dinner parties. The final presentation features a vibrant medley of finely diced tomatoes, green peppers, and chives at the bottom of the bowl, which is then topped with the chilled, syrupy consomme. This recipe requires patience but rewards you with a restaurant-quality result that is both visually stunning and delicately flavorful.
Consomme Madrilene
Description
Consomme Madrilene is a sophisticated and crystal-clear soup that showcases the purity of rich chicken stock. Unlike hearty chowders, this dish relies on the French technique of clarification, using beaten egg whites to trap impurities and create a pristine, transparent broth. The flavor is deep and savory, with subtle notes from tomatoes, bell peppers, and leeks that are infused into the stock but then removed for clarity. It is traditionally served cold or chilled, making it a refreshing starter for warm evenings or an elegant first course for dinner parties. The final presentation features a vibrant medley of finely diced tomatoes, green peppers, and chives at the bottom of the bowl, which is then topped with the chilled, syrupy consomme. This recipe requires patience but rewards you with a restaurant-quality result that is both visually stunning and delicately flavorful.Ingredients
Directions
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Peel, core, and dice 4 of the large tomatoes.
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Core, seed, and quarter the 2 green bell peppers.
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Trim the leek and cut it into chunks.
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In a large saucepan, combine the diced tomatoes, green peppers, leek chunks, and lightly beaten egg whites.
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Pour in the rich chicken stock and mix well to combine all ingredients.
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Season the mixture with salt and pepper to taste.
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Place the saucepan over medium-low heat and slowly bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
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Once boiling, reduce heat and let it simmer gently for 5 to 10 minutes to allow the egg whites to coagulate and clarify the stock.
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Line a sieve or strainer with a linen towel or several layers of cheesecloth.
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Carefully pour the consomme through the lined strainer into a clean bowl, discarding the solid vegetables and egg residue.
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Refrigerate the strained consomme until completely chilled.
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Just before serving, peel, core, and seed the remaining 2 tomatoes and dice them finely.
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Chop a small bunch of chives and chop 2 ounces of pimiento.
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Mix the finely diced tomatoes, chives, and pimiento together.
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Place 1 or 2 tablespoons of the vegetable mixture into the bottom of each soup bowl.
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Pour the chilled consomme over the vegetables in each bowl and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1191.5kcal
- % Daily Value *
- Total Fat 57.9g90%
- Saturated Fat 15.8g79%
- Cholesterol 427.2mg143%
- Sodium 409.3mg18%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 2.6g11%
- Sugars 5.3g
- Protein 131.2g263%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
