California Consomme
Elevate your soup game with this elegant and crystal-clear California Consommé, a showcase of refined flavor and culinary technique. Made with lean ground chicken and a vibrant medley of fresh vegetables like celery, carrot, and roma tomatoes, this dish achieves its signature clarity through a "raft" combining egg whites and aromatics to filter impurities. Perfectly seasoned with black peppercorns, garlic, and a hint of fresh cilantro, the consommé boasts a delicate balance of savory and herbal notes. Simmered gently to draw out maximum flavor without clouding the broth, this low-fat recipe is a masterclass in mindful cooking. Serve it plain or with a slice of fresh lemon for a bright, refreshing finish. Ideal as an appetizer or a light main course, California Consommé is a must-try for those seeking warmth, nutrition, and sophistication in every spoonful. Perfectly suited for special occasions or cozy nights at home!
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Recipe Information
Ingredients
- 1 pound lean ground chicken
- 2 large egg whites
- 1 cup celery, finely chopped
- 1 cup carrot, finely chopped
- 1 cup yellow onion, finely chopped
- 2 medium roma tomatoes, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken stock
- 1 teaspoon sea salt
- 10 black peppercorns
- 1 bay leaf
- 1 lemon, thinly sliced (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground chicken, egg whites, celery, carrot, onion, tomatoes, cilantro, and garlic. Mix thoroughly to form a 'raft' that will help clarify the consommé.
In a large stockpot, pour in the chicken stock and add sea salt, black peppercorns, and the bay leaf.
Gently place the chicken and vegetable mixture into the stockpot while stirring very lightly to prevent sticking. Bring the stock slowly to a simmer over medium heat. Avoid boiling, as boiling will cloud the consommé.
As the liquid heats, the raft will begin to form and rise to the top. Stop stirring and allow it to stabilize.
Using the back of a ladle, make a small hole in the center of the raft. This will act as a vent to allow the flavors to infuse and help the liquid circulate through the raft.
Reduce the heat to low and simmer gently for about 1 hour. Do not disturb the raft during this time.
After simmering, carefully use a ladle to scoop out the consommé from underneath the raft, being cautious to avoid any solids.
Strain the consommé through a fine-mesh sieve lined with cheesecloth into a clean pot or heatproof container. Season to taste with additional salt if necessary.
Serve immediately as a clear broth or garnish with a thin slice of fresh lemon for added brightness.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
