Mixed vegetable consommé


Consommé is the clarified liquid one obtains from cooking vegetables. See also: Vegetable Broths

This can be done with mixed vegetables as well. Strain and/or filter the vegetables out to get a really clear liquid without anything floating in it. After savoring a few cups, puree some or all of the vegetables to get a different soup.

Clarifying a stock or broth

When added to a stock or broth that is kept quietly at near-boil, egg whites will trap fat and floating debris, which makes it easier to filter out those impurities. I have never felt it necessary to use egg whites on clear vegetable broths. Just letting them rest off the heat for a few minutes has always given very good results for me, no straining or filtering necessary. 



This is what you need for 4 servings:

  • 2 qts of water, cold
  • 1 lb. leek whites, cut small
  • ½ lb. carrots, diced
  • 1 lb. potatoes, diced
  • 1 large onion, peeled
  • S&P to taste

Optional ingredients:

  • 1 celery stalk, peeled and diced
  • 1/4 white cabbage
  • 4 shallots, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 10 basil leaves
  • 3 sprigs parsley
  • 2 bay leaves
  • 2 sprigs cilantro
  • 2 chervil bunches
  • 10 white mushrooms, diced
  • 1 sprig thyme
Pic1: leek consommé


For soup:

For consommé:


Pic2-4 mirepoix pictures borrowed from the internet

Pic2: cut
Pic3: boil
Pic4: sieve