The Estate Tableat Copperopolis
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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

Diet

  • Paleo
  • Whole30

Contains

  • Egg
  • Celery
  • Birds' eggs (any)
  • Nightshades (any)
  • Tomato
  • Onion family (any)
  • Onion
  • Shallot
  • Cabbage family (any)
  • Carrot
  • Thyme
  • Parsley
  • Bay leaf
  • Black and white pepper
  • Mushrooms (any)
  • Shiitake
  • Poultry and birds (any)
  • Chicken

Taste

  • Sweet
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Brothy

Equipment

  • Stovetop
  • Food processor

Season

  • Fall
  • Winter

Occasion

  • Entertaining

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 3
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: moderate
  • Carbs: low
  • Fat: low
  • Fiber: low
  • Sodium: moderate

Budget

  • Budget: moderate

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