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Beef Consommé Soup
Contributed By: Admin

Preparation time: 20 mins
Total cooking time: 45 mins
Serves 4

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring


350 g gravy beef
2 medium carrots
2 sticks celery
2 small leeks
2 medium tomatoes, roughly chopped
3 egg whites
11/2 liters beef stock
Salt and pepper
1 medium carrot, extra, cut into fine strips
1 small leek, extra, cut into flue strips

1.   Trim meat of excess fat. Chop meat finely, or mince in a food processor. Finely chop the carrots, celery and leeks. Place in a large pan with tomato, meat and egg whites; mix thoroughly.


2.   Heat stock until just warm; season with salt and pepper to taste. Gradually add stock to the meat and vegetable mixture, whisking continuously over medium heat. Continue whisking for about 10 mins, bringing mixture slowly to boil.

Reduce beat. Using a large spoon, make a hole in layer of froth floating on top of stock. Simmer gently, uncovered, for 35 mins; do not stir. Place a damp tea-towel or a double layer of fine muslin into a large strainer. Strain the liquid into a large, clear pan. Taste and add extra salt, if desired. Reheat and serve. Garnish with fine strips of carrot and leek (added at the last minute so as not to cloud the consommé).

Note:- Consommé is a very clear but strongly flavored broth which makes a light and elegant start to a dinner party. It is used instead of plain beef stock as the basis of many classic special occasion soups, such as Madrilène (flavored with celery and tomato) and Longchamps (which has fine noodles, chervil and strips of sorrel added). For an extra clear consommé, the straining may be done twice.


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