French · Soup
Chicken Consommé with Shiitake Brunoise
Rich chicken stock clarified with a raft of ground thigh meat, egg white and mirepoix (12 : 3 : 1 : 1 by weight), then served in small portions over a jewel-like garnish of blanched carrot and celery brunoise, seared shiitake and raw shallot.

- YieldEight 120 ml portions
- Hands-on45 min
- Total1 h 46 min
- Difficulty
Ingredients
Consommé
- 115 gegg whites (3 or 4 large), lightly whipped
- 55 gonion, chopped
- 30 gcarrot, chopped
- 30 gcelery, chopped
- 340 gboneless, skinless chicken thighs, fat removed, ground
- 1.4 Lrich chicken stock, cold
- 1plum tomato, choppedoptional
- 2 sprigsthymeoptional
- 3 sprigsflat-leaf parsleyoptional
- ½ tspblack peppercorns, crackedoptional
- 1 leafbay leafoptional
- to tastesalt
Garnish
- 1½ tbspcarrot, cut in 2 mm dice
- 1½ tbspcelery, cut in 2 mm dice
- 4shiitake mushrooms, stems removed
- 1 tbspshallot, finely minced
- 1 tspneutral oil
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.