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.
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| Clear Soup |
Read: What’s the Difference Between Simmering and Boiling?
3 Types of Clear Soup
- Broth/ Bouillon
- Clear Vegetable Soup
- 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.
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| Broth Chicken Broth with Chicken and Boiled Egg |
Read: The Most Popular National Soups
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.
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| Vegetable Soup (Indonesian Clear Vegetable Soup) |
3. Consommé
- Consomme is a rich and flavorful broth that has been clarified with the raft to make it very clear.
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| Asian Duck Consomme with Duck Dumpling |
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.
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| Raft Lean meat, Egg white, Mirepoix (onion, carrot, and celery) |
How to Make Beef Consomme
- Make beef stock from beef bones, mirepoix, bouquet garni, and water.
- Make beef raft from ground beef, egg white, chopped mirepoix, herbs, and spices.
- Add beef raft to the beef stock (after cool) and mix well in the stockpot.
- Cook over high heat just a few minutes, to bring up the raft to the surface of the stock.
- 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).
- Strain with cheesecloth.
- Serve and garnish according to the name of the consomme.
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| How to Make Consomme |
The Names of Consommé and Garnish
- Consommé Royale: Dices savory egg custard or Fresh egg yolk.
- Consommé Julienne: Julienne of vegetables.
- Consommé Brunoises: Brunoises of vegetables.
- Consommé Celestine: Julienne of thin pancake.
- Consommé Breton: Juliennes of celery, onion, and leeks.
- Consommé Dubbary: Floret of cauliflower.
- Consommé Florentine: Juliennes of blanched spinach.
- Consommé St. Germain: Blanched green peas.
- Consommé Cereals: Rice and barley.
- 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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