Consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to remove fat and sediment. A later technique for clarification employs gelatin filtration. Consommés are most commonly made from beef or veal, but chicken, fish and game variants are recognised in French cuisine. They may be served on their own – hot or chilled – or be used as the basis of many soups, sauces and stews.
