Consomme De Mer

Sometimes the simplest recipes are the most elegant, and this Consomme de Mer proves the point beautifully.

Beef consomme meets clam juice in a clear, savory broth that tastes of both land and sea. A squeeze of lemon juice brightens everything, and a generous dollop of salted whipped cream melts slowly into the hot soup, creating swirls of richness in every spoonful.

Fifteen minutes is all you need. It’s the kind of opener that sets a sophisticated tone for any dinner party.

Chef Tips

• Use the best quality beef consomme and clam juice you can find. With so few ingredients, each one has nowhere to hide.
• Whip the cream until stiff peaks form and stir in the salt. The saltiness of the cream plays off the briny clam juice perfectly.
• Serve immediately while steaming hot. The contrast between the hot broth and the cool whipped cream is half the pleasure.
• For an extra touch, garnish with a few snipped chives or a tiny pinch of smoked paprika on top of the cream.