Chicken Clear Soup

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

2 h
Difficulty

Pause

45 min
Ready in

3 h 15
Price

Recipe
Comments (0)

Consommés are arguably the “nobility” of soups. With their clear, clean appearance and full flavors, these soups express “elegance.” The consommé below produces an elegant soup from inexpensive ingredients. Although there are many steps and much elapsed time in its preparation, this soup actually requires relatively little actual time in front of the stove. The results are both elegant to observe and elegant on the tongue.

Recipe's Ingredients

3 tablespoons olive oil
1 leek, chopped
1 carrot, chopped
1 onion, chopped
2 cloves garlic, crushed slightly
3 sprigs parsley
zest from 1 lemon
1 bay leaf
10 black peppercorns

2 egg whites, beaten
salt
finely minced chives
1 tablespoon tomato paste
4 teaspoons finely chopped raw chicken meat
1.3 kg chicken wings
500 g vegetable trimmings
2.5 l water

Recipe preparation steps
1

Heat oil in a large frying pan over high heat. Brown chicken wings. Alternately, brown chicken wings in a 500ºF oven for about 30 minutes.
2

Transfer chicken to a stock pot. Add leek, carrot, onion, garlic, parsley, zest, bay leaf, tomato paste, peppercorns, and water. Bring to a boil. Skim off any foam that forms. Reduce to low and simmer for about 2 hours until the liquid is reduced by about half.
3

Strain the stock through a fine strainer. Discard the contents of the strainer. Cool and remove any fat that collects on top of the chilled stock.
4

Return the stock to a saucepan. Combine the egg whites with the vegetable trimmings and add to the stock. Bring the combination to a low boil. When the stock is clear, carefully strain the stock through a fine strainer and then through a chinois.
5

Reheat stock in a saucepan. Test for salt. Divide the chicken meat among the serving dishes. Divide the hot stock over the chicken and garnish with minced chives.
Ready !