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French · Soup
Consommé Blanc Simple
The foundation beef broth of the classical kitchen: lean beef and shin started in cold water, skimmed with patience and barely simmered for five hours with root vegetables, leek and a clove-studded onion.
- YieldServes 8 · About 2 litres; 8 bowls of 250 ml
- Hands-on45 min
- Total3 h 53 min
- Difficulty
Ingredients
Meat
- 800 glean beef (chuck or bottom round), in one or two pieces, tied
- 600 gbeef shank, bone in
Vegetables
- 220 gcarrots, peeled, left whole
- 180 gturnips, peeled, left whole
- 120 gleeks, cleaned and tied
- 40 gparsnip, peeled
- 1small onion (about 40 g), studded with 1 clove
- 1 clovegarlic, unpeeled
- 25 gcelery
Liquid
- 2.8 Lcold water
- 14 gcoarse grey sea salt
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