Chicken and prawn consommé

AT A GLANCE

  • Serves 6 people

The secret to making this most elegant soup is clarifying the stock to ensure all traces of impurities are removed through gentle simmering and careful straining.

  • 2 kg chicken bones
  • 1 leek, green part coarsely chopped, white part finely chopped
  • 1 head of garlic, halved horizontally
  • ½ bunch of thyme
  • 1 tsp black peppercorns
  • 2 each of onions, carrots and celery stalks, coarsely chopped
  • 120 gm green prawns, coarsely chopped
  • 2 fillets skinless bream, coarsely chopped
  • 4 scallops
  • 1½ tsp tomato paste
  • 4 eggwhites
01   Preheat oven to 250C. Roast bones until brown (30-40 minutes), transfer to a stockpot, add green part of leek, garlic, thyme, peppercorns, three quarters of the coarsely chopped vegetables and enough water to just cover. Bring to the boil, simmer over low heat for 4 hours, skimming any scum that rises to the surface. Cool, strain through a fine sieve and chill in refrigerator (2-3 hours).
02   Process remaining vegetables in a food processor until finely chopped. Add prawns, bream, scallops and tomato paste and process to a fine paste.
03   Place 2 litres of chilled stock in a flameproof casserole (freeze remainder for another use). Season to taste and whisk in eggwhites until well combined, then whisk through processed ingredients until well combined.
04   Stirring continuously with a wooden spoon, bring consommé to a simmer over medium-high heat. As soon as bubbles appear, stop stirring, reduce heat to low, create a small hole in the middle of the raft and cook for 1 hour, then turn off heat.
05   Line a fine sieve or conical strainer with a triple layer of muslin. Carefully ladle consommé off the top, taking care not to disturb the raft, and strain into a jug.

Note This recipe makes about 1 litre.

Topics:

WINTER, MAIN, CELERY, FRENCH, CHICKEN, ONIONS, SEAFOOD, PRAWNS, SCALLOPS, LEEKS, CARROTS, MASTERCLASS, SOUP, FISH, GARLIC, THYME

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jul 2008

Jul 2008

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