Little chemist mode on !
For the Daring Cook Challenge, a clarified consommé. It is super simple.
See the recipe and other challenger’s soups here : Daring Cooks.
This is a series of 3 posts. This one is to make the consomme.
making the dobin-mushi soup
serving it in Japanese style
The stock is chicken (meat and broken bone) with leek greens. Yeah, I made for the risotto. That was clear the next day. I had not much to clarify. So I mixed with tomato juice. I clarified with egg white. In the bag, a branch of shiso flowers.
Here you can see the chicken stock, with added tomato, and clarified.
And if you wonder how I served it, see next post, about dobin-mushi (click here):
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WOW you really to town on this challenge = three posting LOL. The consommé looks fantastic the colours are stunning a fabulous posting. I love the photos excellent. Cheers from Audax in Sydney Australia.
Great result, well done! The mushroom in the finished product is a great touch.
Your finished dish is beautiful! Congratulations on the challenge!
What a lovely consommé. The final product is very simple and beautiful. Wonderful job.
The little mushroom in the last photo is so lovely looking and shows of the clarity of the soup.
Your consomme looks beautiful! Wonderful work.
What a very dainty looking soup, beautifully done!
Stunning! I have never clarified stock further than straining twice thru cheese cloth. One day I will….
Beautiful! I want to reach out and grab a dish for myself.
your consomme looks great!