3 Types of Clear Soup You should know

Soup Knowledge: Clear Soup

What is Clear Soup?

• A clear soup is any soup made without thickeners or dairy products.
• Based on stocks or broth.
• Garnish may be cooked in soup or cooked separately.

Clear Soup

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3 Types of Clear Soup

1.  Broth/ Bouillon
2.  Clear Vegetable Soup
3.  Consommé

1. Broth/Bouillon

• A type of clear soup
• Bouillon is a clear seasoned soup made from lean meat or other main ingredients such as chicken, lamb, duck, and beef.
• Bouillon is often used synonymously with broth.
• The broth is made by straining the main ingredients that have been cooked such as vegetables, chicken, beef, duck, etc.
• The names of the soups depend on the types of broth and garnish.
• For example, chicken broth with diced chicken, beef broth with julienne vegetables, etc.

Broth
Chicken Broth with Chicken and Boiled Egg

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2. Clear of Vegetable Soup

• The vegetable clear soup is a type of clear soup that uses vegetable broth with vegetables as a garnish.
• Clear stock or broth with the addition of one or more types of vegetables.

Vegetable Soup
(Indonesian Clear Vegetable Soup)

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3. Consommé

• Consomme is a rich and flavorful broth that has been clarified with the raft to make it very clear.

Asian Duck Consomme with Duck Dumpling

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Raft Ingredients or Clarified ingredients

• Lean ground meat (chicken, beef, or duck): Adds flavor and protein.
• Egg whites: Aid in clarification.
• Grounded or chopped mirepoix: Helps form the raft, and adds flavor.

Raft
Lean meat, Egg white, Mirepoix (onion, carrot, and celery)

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How to Make  Beef Consomme

1. Make beef stock from beef bones, mirepoix, bouquet garni, and water.
2. Make beef raft from ground beef, egg white, chopped mirepoix, herbs, and spices.
3. Add beef raft to the beef stock (after cool) and mix well in the stockpot.
4. Cook over high heat just a few minutes, to bring up the raft to the surface of the stock.
5. Turn to low heat and simmer the broth until you can smell the rich flavor (between 1 - 4 hours depending on the quantity of stock).
6. Strain with cheesecloth.
7. Serve and garnish according to the name of the consomme.

How to Make Consomme

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The Names of Consommé and Garnish

1. Consommé Royale: Dices savory egg custard or Fresh egg yolk.
2. Consommé Julienne: Julienne of vegetables.
3. Consommé Brunoises: Brunoises of vegetables.
4. Consommé Celestine: Julienne of thin pancake.
5. Consommé Breton: Juliennes of celery, onion, and leeks.
6. Consommé Dubbary: Floret of cauliflower.
7. Consommé Florentine: Juliennes of blanched spinach.
8. Consommé St. Germain: Blanched green peas.
9. Consommé Cereals: Rice and barley.
10. Consommé Madrilène: Flavored with tomato and celery, garnished with diced tomato flesh.

Beef Consomme Recipe

• 5 lb. Grounded beef.
• 3 lb. Chopped onion.
• 1.5 lb. Chopped carrot.
• 0.5 lb. Chopped celery.
• 0.5 qt. Egg white.
• 8 pcs. Black peppercorns.
• 1 oz. Chopped garlic.
• 5 pcs. Cloves.
• 1 tablespoon. Dried thyme.
• 2 pcs. Bay leaves.
• 0.5 cup. Soy sauce (additional).
• 3 pcs. Blackened onion.
• 10 gal.Beef stock.
• To taste. Salt.

Chicken Consomme Recipe

• 5 lb. Grounded chicken Meat.
• 3 lb. Chopped onion.
• 1.5 lb. Chopped carrots.
• 0.5 lb. Chopped celery.
• 0.5 qt. Egg white.
• 8 pcs. Black peppercorns.
• 1 oz. Chopped garlic.
• 5 pcs. Cloves.
• 1 tablespoon. Dried thyme.
• 2 pcs. Bay leaves.
• 0.5 cup. Soy sauce (additional).
• 3 pcs. Blackened onion.
• 10 gal. Chicken stock.
• To taste. Salt.

Asian Duck Consomme Recipe

• 5 lb. Grounded duck meat.
• 3 lb. Chopped onion.
• 1.5 lb. Chopped carrots.
• 0.5 lb. Chopped celery.
• 0.5 qt. Egg white.
• 8 pcs. Black peppercorns.
• 1 oz. Chopped garlic.
• 3 oz. Ginger.
• 3 pcs. Lemongrass.
• 2 pcs. Bay leaves.
• 1 cup. Soy sauce.
• 10 gal. Brown duck stock.
• To taste. Salt

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