The foundations of modern world haute cuisine were created in France. Therefore, French words are not uncommon in culinary terminology. Not everyone knows how consommé differs from ordinary broth, but before cooking, you need to figure it out.
Consomme in the narrow sense of the word is a strong broth prepared in a special way, most often based on chicken or beef. At the same time, in France, consomme is also called a soup made from this broth.
Poultry consommé with ravioli stuffed with foie gras
This exquisite dish requires a lot of effort on the part of the chef. This soup is most often served at Christmas. At the same time, ett soup can be cooked a day before the celebration - it will not lose its special taste after heating.
You will need:
- half of a chicken carcass;
- 1 turkey leg;
- 3 carrots;
- a quarter of celery root;
- 2 stalks of leeks;
- a bunch of dill;
- 1/4 tsp turmeric;
- 2-3 cloves of garlic;
- several inflorescences of a carnation;
- 300 g ready-made dough for dumplings;
- 200 g foie gras pate;
- 5 liters of water;
- salt to taste.
Cut the chicken into several pieces. Peel and chop the carrots and celery. Wash and chop the leeks. Peel the garlic and stick a few cloves into each clove. Put meat, vegetables and turmeric in a saucepan, cover with water, salt and cook for 2 hours. Remove the meat and vegetables from the broth, and put the liquid itself in the refrigerator for a day. After a day, remove the greasy film from the broth and strain it.
When boiling, you can also put a mixture of dried Provencal herbs in the broth - they will give the soup a Mediterranean flavor.
Roll out the dumplings and cut out circles. Place 1 tsp in the center of each. foie gras and mold the dumpling by moistening its edges with water. Boil the ravioli in salted water for 3-4 minutes. In the meantime, warm up the consommé. Serve the broth with dumplings and chopped dill.
Consomme with chicken dumplings
You will need:
- 1.5 liters of consommé broth;
- 150 g chicken fillet;
- 75 g butter;
- 1 egg;
- 100 ml of cream;
- vegetable oil;
- salt and freshly ground black pepper.
Additionally, mushrooms can be added to this soup. They are usually boiled in ready-made consomme for 5 minutes.
Cut the chicken fillet and butter into cubes. Put these ingredients in a food processor and season with salt. pepper and chop until puree. Pour the cream there and whisk the mixture again. Form this puree into elongated dumplings. Heat vegetable oil in a skillet and fry the dumplings in it for 3 minutes on each side. Then add a glass of consommé to the pan and cook everything together for another 5-7 minutes. Heat the remaining stock separately. Add the dumplings to it before serving. A baguette, slightly dried in the oven, is well suited to such a soup.