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Consommé CélestineTheWorldWideGourmet.com

Total time: less than 15 min

Preparation time: 20 minutes
Cooking time: 1 hour + 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:98.6 kcal

Proteins:4.8 g

Fats:0.7 g

Carbohydrate:21.7 g

Fibers:3.8 g

Sugar:2.6 g

Cholesterol:0.4 mg

Sodium:77.2 mg

Calcium:105.6 mg

Energy:273 kcal

Proteins:13.4 g

Fats:2 g

Carbohydrate:60 g

Fibers:10.4 g

Sugar:7.3 g

Cholesterol:1.1 mg

Sodium:213.8 mg

Calcium:292.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

or 2 legs

2

leeks, white parts only

2

carrots

1

celery stalk, with leaves if possible

1

onion stuck with 2 cloves

2

sprigs of thyme

2

bay leaves

parsley

salt

*For the clarification process

green part of 2 leeks

1

carrot

1

piece of celery stalk

1

tomato

3

egg whites

freshly ground pepper

*Garnish

1

plain crêpes

METHOD

  1. Place the chicken carcass and legs in a pot; cover with cold water and bring to a boil; skim the surface and add the aromatics (vegetables and spices); simmer for at least 1 hour until the legs are cooked and fall apart on their own.
  2. Remove the chicken carcass and legs; cool; remove the meat from the bones.
  3. Strain the broth; cool.

Clarification

  1. Cut the vegetables for the clarification into tiny dice; combine with the beaten egg whites and a grinding of pepper.
  2. Pour everything into the cold broth. Return the pot to the heat and stir regularly with a skimmer so that the egg white mixture doesn't stick to the bottom. Once it just begins to boil, reduce the heat and allow to simmer gently for 20 minutes; pour the broth through a fine layer of cheesecloth.

Presentation

  • Cut the crêpes into thin strips.
  • Ladle the consommé into bowls; garnish with crêpe strips and a few pieces of chicken.


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