If chicken soup soothes the soul, a consomme fulfills it.
Michelin-starred chef Daniel Boulud says a consomme is 'the highest sophistication of stock,' and we're certainly deferring to the expert on this one.
More intense than a basic chicken soup, Boulud cooks his consomme in stages. Beginning with a basic broth recipe, the soup slowly simmers to fully extract all the flavour and aroma from the chicken bones. Boulud saves the cooked vegetables for the second phase of the consomme, pureeing a blend of chicken, vegetables, herbs and eggs, before letting it all simmer and then clarify.
Martha Stewart takes her cue from the French origins of the dish in noting a consomme is a more complete version of chicken soup — unlike stocks and broths — and should be served on its own at the start of a meal.
Watch the video above to learn Chef Boulud's secret to adding colour and complexity to this classic chicken soup.
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