Consomme Madrilene
Submitted by beavie
This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minConsomme Madrilene is one of those old-school European dishes that makes you feel like a culinary rockstar with surprisingly little effort.
Named after Madrid, this chilled soup starts by simmering fresh tomatoes, green bell peppers, and leek in rich chicken broth, then clarifying the whole thing with egg whites until it gleams like liquid gold.
Once strained and chilled, the consomme takes on a thick, syrupy texture that coats the spoon.
A garnish of fresh diced tomato, snipped chives, and sweet pimiento adds bright color and a pop of freshness to every bowl.
Chef Tips
- Strain through a cheesecloth-lined sieve slowly and without pressing to keep the consomme perfectly clear
- The finished consomme should be syrupy and thick but not fully set like gelatin
- Make this a day ahead so the flavors meld and the broth chills completely
- For extra body, use homemade chicken stock with natural gelatin from the bones
Ingredients
Directions
Peel, core and dice 4 tomatoes.
Place in large saucepan and add green peppers, leek and egg whites, mixing well.
Add chicken stock and season to taste with salt and pepper.
Place over medium low heat and slowly bring to boil.
Boil 5 to 10 minutes. Strain through sieve or strainer lined with linen towel or cheesecloth.
Discard vegetables and refrigerate consomme until serving time.
Just before serving, peel, core and seed remaining 2 tomatoes and dice fine.
Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl.
Pour chilled consomme over vegetables and serve at once.
Consomme should be thick and syrupy but not set.
Comments