Consomme Soup Recipes

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Vegetable Consomme'

MAKING 1) Take a medium saucepan and melt butter in it. 2) Add vegetables, sugar and seasonings. 3) Cover and cook over low heat for about 5 minutes or until vegetables become tender. 4) Take 1 quart of boiling water and dissolve bouillon cubes in it. 5) Add... - 49.0867

Chilled Consomme With Chives

Pour the stock into a large pot. Mix together the rest of the ingredients and stir into the cold stock. Bring slowly to the boil, stirring every 5 minutes. As soon as the stock reaches the boiling point, reduce heat and simmer without stirring for 1 1/2... - 48.6141

Game Consomme

Melt the butter in a large saucepan. Add the sliced onion and fry, stirring, until golden. Add the veal and continue frying until it is slightly browned. Stir in the rest of the vegetables, the bouquet garni, salt and peppercorns and the game bird. Pour over... - 47.4399

Butternut Squash Consomme With Leek Ravioli

1. Slice off the narrow neck portion of both squash, about the top 5 inches. Halve the neck portions crosswise, peel and cut into 1-inch cubes. Set all but 2 of the cubes aside. Cut the 2 reserved cubes into 1/4-inch dice for garnish and set aside... - 46.6149

Jellied Clam Consomme

Soften gelatin in 1/2 cup of the fish stock. Heat wine, remaining stock and onions to boiling. Reduce heat and simmer for 5 minutes. Remove from heat. Add gelatin and stir until dissolved. Add clams with liquid, lemon juice, capers and a few drops of... - 46.4269

Chilled Beetroot Consomme

MAKING 1 In a large saucepan, put the prepared beetroot. 2 Add in the chopped spring onions, water and the bouquet garni. 3 Bring to a boil and simmer gently, uncovered, for about 1 hour. 4 Meanwhile, peel and dice the cucumber. 5 Add it to the... - 46.2034

Chicken Consomme Vermicelli

Chicken Consomme Vermicelli is a delicious and sinfully tempting soup! I love serving this to my family and as the joy with which they receive it on the dining table is simply worth it! Try this Chicken Consomme Vermicelli recipe! - 46.1155

Consomme Rose

MAKING 1 Coarsely chop tomatoes ,celery and carrots. 2 In a large saucepan, add chicken stockand all the chopped vegetables. 3 Bring to a boil and simmer gently for 30 minutes. 4 For the garnish: Cut the peeled and seeded tomatoes into small... - 45.35

Consomme De Champignons Au Madere Aromatise Aux Feuilles De Coriandre

GETTING READY 1. In the bowl of food processor, tip in the mushrooms 2. Mince the mushrooms till they are well blended MAKING 3. In a large saucepan, tip in the foie gras 4. Melt the foie gras on medium heat 5. Add the onions and cook on low heat till... - 45.1706

Jellied Consomme

MAKING 1. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. 2. In a saucepan mix together and boil beef broth, onion, green pepper, parsley, and Worcestershire sauce. 3. Reduce heat; simmer, uncovered, for... - 44.5074

Hot Tomato Consomme

GETTING READY 1. Take a large saucepan, place tomatoes and crush with potato masher. 2. Then bring to a boil adding chicken broth, 1 cup water, the celery, parsley sprigs, peppercorns and bay leaf with occasional stirring. 3. Reduce heat, simmer about 30... - 44.1848

Mushroom Consomme

GETTING READY 1. Start by trimming the mushroom stalks, also chop and slice mushroom caps MAKING 2. In a pan, melt the butter along with the onion, chopped mushroom stalks and also add the flour and cook for 1 to 2 minutes 3. In a pan, stir in the stock and... - 43.7888

Basic Consomme

MAKING 1) In a soup kettle, add beef fat or butter to brown the beef. 2) Add other ingredients and bring the liquid to a boil. Skim the fat. 3) Reduce heat to low, cover with a lid and simmer for another 2.5 hours. 4) Strain the consommé by spreading a damp... - 43.7657

Consomme Flavored Vichyssoise Soup

GETTING READY 1. Finely chop leeks and onions MAKING 2. In a large saucepan, melt butter. 3. Saute the onion and leeks until soft. 4. Add potatoes, consomme and salt stir well. 5. Bring to a boil. 6. Reduce flame, cover the pan and simmer for 35 minutes... - 43.7022

Tomato Consomme

MAKING 1) Take a large saucepan and combine celery leaves, bouillon cubes, parsley, onion, basil, bay leaves, 2 cups water and salt in it. 2) Bring the mixture to a boil. 3) Reduce heat and simmer for about 15 minutes. 4) Add tomato juice and simmer for... - 42.5315

Jellied Tomato Juice Consomme

Try out this wonderful and flavorsome Jellied Tomato Juice Consomme - the best way to chill down on hot summer days. Here's is a simple recipe for homemade Jellied Tomato Juice Consomme. Enjoy! - 42.0079

Consomme Brunoise

GETTING READY 1. Finely dice vegetables. MAKING 2. In a large saucepan, crumble stock cube in water and bring the liquid to boil. 3. Add in vegetables and mixed herbs; let simmer for 20 minutes. 4. Season with salt and pepper to taste. SERVING 5. Serve hot... - 41.7011


MAKING 1. In a medium saucepan add water and egg whites. Beat to a foam. 2. Mix cold stock, salt, and pepper. 3. Just as it begins to boil decrease heat and simmer for 8 to 10 minutes. 4. Strain the liquid through wet cheesecloth. Do not break up egg... - 41.3727

Consomme Cherbrug

In a mixing bowl combine the ham, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the meat... - 41.1666

Consomme With Lemon Dumplings

MAKING 1 For the dumplings: In a bowl combine the ingredients to form a dough. 2 Add salt,peppr and nutmeg to taste.Roll into 30 small balls. 3 In a pan add lightly salted water and poach the dumplings for 30-40 minutes.Drain well. 4 For the consomme:... - 41.0265

Consomme Julienne

Consomme Julienne has a moist taste. The vegetable and wine gives the Consomme Julienne a rousing taste. Consommé Julienne is inspired by restaurants across the world. Must catch it. - 40.9153

Mushroom Consomme Using Madeira

GETTING READY 1.Boil 1 cup of stock. 2.Drizzle the stock on the dry mushrooms, already kept in s small bowl. 3.Let the mushrooms soak in the stock for 2- 3 hours. MAKING 4.Strain the soaked mushromms in the remaining 3 cup stock. 5.Remove the dried... - 40.7562

Double Mushroom Consomme

Double Mushroom Consomme is an amazingly easy boiled soup which cannot just escape your guest's attention in any party. Club the soup with some sauteed mushrooms, I bet everyone will praise for your creativity. - 40.6856

Tarragon Chicken Consomme

MAKING 1. In a large saucepan, pour broth and spoon off excess fat. 2. Add onion, tarragon, lemon and peppercorns into the broth and stir well. Top it with gelatin and allow it to stand for few minutes until the gelatin softens. 3. Boil the mixture and... - 40.6406

Clear Consomme

This is a wonderful Clear Consomme recipe. This Clear Consomme is perfect as a soup in itself or it can even be used to make a Consomme Double With Dry Sack! Trust me you really need to save this Clear Consomme recipe. - 40.4629

Beet Consomme

Beet Consomme is an amazingly delicious recipe. Try this tempting and alluring Beet Consomme; I am sure you will always want to have it in your coming parties! - 40.329

Chicken Consomme

Cut up the chicken and brown the pieces lightly in a little butter. Transfer to a soup kettle and add the remaining ingredients. Cover and bring to a boil. Simmer for 1 1/2 to 2 hours or until the chicken is tender. Strain the same way as the basic beef... - 40.0391

Mushroom And Saffron Consomme

Pour 1 cup of the consomme into a saucepan. Stir in the saffron. Add the remaining consomme and bring to boiling. Lower the heat. Add the mushrooms. Simmer covered for 5 minutes or until just tender and thoroughly heated through. If necessary, season with... - 39.2709

Consomme Bellevue

GETTING READY 1 Place a bowl in the refrigerator and chill. MAKING 2 In a heavy 2- to 3-quart saucepan, add the chicken stock, clam broth and red pepper. 3 Bring to a boil over high heat. 4 Lower the heat and cover partially. 5 Simmer for 15... - 39.0937

Zurich Consomme Celestine

1. Sift flour and salt in a bowl. 2. Add beaten egg yolks, then gently pour in milk, mix well and let it stand for 15 mins. Add beaten egg white and mix well. 3. Heat a heavy bottom fry pan, add a little butter, spread evenly (you may use non-stick pan). Drop... - 38.8752

Consomme With Mushrooms

MAKING 1) In a pan, place the sliced mushrooms and sprinkle generously with salt. 2) Cover and cook over a very low heat for 7 to 10 minutes until the mushroom releases all the juice. 3) In a saucepan, place the consomme and add the mushroom juice. 4) Then... - 38.173


Cut meat into small pieces and put into saucepan with remaining ingredients, except sherry. Simmer very gently for 1 hour, then strain through several thicknesses of muslin. Add sherry, if used. To clear consomme add a stiffly beaten egg white and clean egg... - 37.9666

Consomme And Meatball Soup

Mix the ground beef, salt, chili powder, onion, bread crumbs, pine nuts and egg and shape into meatballs about 1 inch in diameter. Pour the consomme and water into a saucepan and add the bay leaf. Bring to a boil. Add the meatballs, several at a time. Reduce... - 37.9211

Tomato Consomme

MAKING 1) Take a 1-1/2-quart bowl and combine tomato juice, consomme, seasoned salt, basil and sugar in it. 2) Using cloves, stud lemon slices and then mix this with soup. 3) Cook the soup for 6 minutes on High. SERVING 4) Serve immediately. - 37.7093

Beef Consomme

1. Remove all fat from the surface of the brown stock and turn into a large pan. Peel the carrot. Wash and dry it, together with the leek, celery and tomatoes, if used. Chop or slice them. Wash, dry and chop the herbs. 2 Mix the vegetables with the egg... - 37.6936

Mushroom Consomme

MAKING 1) In a saucepan melt butter. 2) Gently fry onion till tender. 3) Add mushrooms and fry for 5 minutes. 4) Stir in stock and lemon juice and boil. 5) Take off from heat, adjust seasoning and mix sherry. SERVING 6) Serve with cheese straws. - 37.5578

Consomme Madrilene

MAKING 1) Allow gelatin to soften in 1 cup juice. 2) Bring 2 1/2 cups water and bouillon cubes to a boil. 3) Stir in gelatin till dissolved and then take off the mixture from heat. 4) Pour in remaining juice, sherry, and pepper and keep in refrigerator to... - 37.5397


Combine the beef cubes, veal knuckle, 1 1/2 quarts water and remaining ingredients in a large kettle and simmer for about 3 hours. Strain through several thicknesses of cheesecloth and cool quickly, then skim off the fat. Pour into pint jars and process for 1... - 37.3795

Consomme Adele

In a mixing bowl combine the meat, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the meat... - 37.375

Consomme Madrilene

1. Chop the tomatoes and put into an enamel or heat-proof glass pan. Add well-flavored jellied chicken stock, which has been skimmed to remove fat. Add chopped lean raw beef, sherry or white wine, herbs, sugar, and seasoning. 2. Beat the egg whites until... - 36.3724

Holiday Consomme

A warm cup of Holiday consommé a great way to spend a cold winter evening indoors. A quick and easy recipe that you would enjoy every sip of. Try it!! - 36.3715

Double Mushroom Consomme

Double mushroom consomme is absolutely easy to cook. Serve with fresh mushrooms and top it with some wine and double musroom consomme is good to go. If you are looking for a small get together, you must try out the recipe. - 36.14

Caraway Mushroom Consomme

In a medium saucepan combine onion, turnips, carrots, celery, and broth mix; cook, stirring occasionally, until vegetables are tender; add mushroom liquid, water, caraway seeds, marjoram, bay leaf, and salt. Bring to boil, reduce heat; simmer for 40... - 35.9678

Consomme Anjou

In a mixing bowl combine the meat, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the... - 35.6675

Consomme Royale

Beat the eggs with the egg yolks, add the broth and seasonings. Divide into three bowls. Blend the carrot puree into one, asparagus into the second and tomato in the third. Pour into three small pans, set into a large pan half filled with hot water and bake... - 35.4898

Consomme Julienne

MAKING 1) Choose a variety of vegetables for this dish. 2) In a skillet heat butter and add vegetables. 3) Cook covered over very low heat till just tender. 4) Add consomme and water. 5) Continue to heat but do not boil. SERVING 6) Serve hot. - 35.2132

Consomme Julienne

Make the consomme. Cut the vegetables into match-stick pieces. Melt the margarine in a saucepan and toss the vegetables in this until just brown. Add about 4 tablespoons of the consomme and cook gently until vegetables are tender. Remove any fat and add... - 35.0453

Vegetable Consomme

Saute vegetables in butter 10 minutes. Add water and seasonings, cover, bring to boil, lower heat and simmer 2 hours. Strain, adjust seasonings to taste and serve hot or cold garnished with fresh herbs. - 35.0432

Sri Lankan Consomme

Sri Lankan Consomme is a sweet combo of tart apples, onions, celery leaves in cream. And ofcourse meat consomme, the most important part of the recipe can never be ignored. Try out the Sri Lankan Consomme and serve hot to your guests. - 34.7126

Frosted Consomme

This makes a delicious start to the meal. Tip the consomme into a basin and add the sherry. If the consomme is very thick, you may need to warm it to incorporate the sherry. Pour into freezing trays and leave until lightly frosted. Whisk with a fork until... - 34.586

Sherried Lobster Newburg With Consomme

Combine soups with onion, nutmeg and cream in blazer pan over moderate heat. Stir until mixture is heated. Place over boiling water in pan and stir in lobster and sherry. Heat, stirring occasionally - 34.5265

Tomato Mushroom Consomme

In saucepan, brown mushrooms with dill in butter. Add remaining ingredients. Bring to boil; reduce heat. Simmer 5 minutes to blend flavours. - 34.1266

Cream Consomme

Grate the parboiled onion and the unpeeled apple; add to the consomme and cook until tender, about 10 minutes. Puree in a blender or put through a strainer. Stir in cream, and season with salt, paprika, and curry powder. Reheat slowly, just until hot... - 34.0917


Preparing plain and simple consomme might seem to be easy, but in reality it requires some skill. You can enjoy a warm and delicious consomme with any garnish you prefer. - 33.8373

Consomme Madrilene

Combine all ingredients and simmer, covered, 1 hr. Strain and clarify, if desired; see To Clarify Brown or White Soup Stock. - 33.7068

Consomme With Batter Threads

Consomme With Batter Threads has a one of its kind taste. The eggs and milk gives the Consomme With Batter Threads a rousing taste. Consomme With Batter Threads is inspired by restaurants across the world. Must catch it. - 33.5951

Quick Tomato Consomme

MAKING 1)In hot tomato juice add seasoning, sherry,salt, pepper,celery salt, cayenne pepper, a pinch of chilli powder and a few drops of worcestershire sauce. 2)Garnish the soup with grated cheese, or with croutons of fried bread. SERVING 3)Serve this... - 33.5462

Consomme Madrilene

1 Combine tomato juice, celery leaves, lemon slice, onion and first 1/2 cup cold water in a medium-size saucepan. Simmer over low heat 10 minutes. 2 Soften gelatin in second 1/2 cup cold water in a medium-size bowl; strain tomato juice into bowl; stir until... - 33.5451

Consomme Argenteuil

MAKING 1) In a deep pan, bring beef consomme to boil, stirring occasionally. 2) Stir in cooked asparagus tips. 3) Simmer slowly until the beef and asparagus are blended well. 4) Season with salt and pepper, to taste. SERVING 5) Serve hot in a soup bowl. - 33.5345

Consomme A La Jardiniere

MAKING 1. Prep the vegetables: Shell peas. Using a knife, dice carrot into very small pieces; dice cauliflower into very small sprigs about the size of the peas. 2. Boil the vegetables in salted water for 5 minutes until they turn soft. 3. Boil the stock;... - 33.5314

Jellied Beet Consomme

Jellied Beet Consomme is an amazingly delicious easy to prepare recipe which cannot just escape your guest's attention in any party. Try this Jellied Beet Consomme; I am sure you will get a huge fan following for this! - 33.1634

Tomato Consomme

1 Combine water, instant beef broth, celery leaves, onion, parsley, salt, basil, seasoned pepper and bay leaves in a large saucepan. Bring to boiling; simmer 15 minutes. 2 Stir in tomato juice; heaf 5 minutes longer, or until bubbly hot. Strain into heated... - 32.9227

Wine Consomme

Heat broth to boiling. To clarify it, stir in the egg white, and bring mixture to a boil. Pour soup through a moistened muslin cloth; discard egg white and return clarified broth to the pan. Bring again to a boil and add wine, sugar, and lemon juice. Add salt... - 32.8685

Potato Soup Using Chicken Consomme

Combine consomme, water, potatoes, and scallions in a large saucepan; bring to a boil. Reduce heat; simmer until potatoes are tender, about 12 minutes. Blend smooth in a blender, return to saucepan. Stir in milk and Worcestershire sauce; heat-Stir in sour... - 32.8286

Herb Consomme

GETTING READY 1) In a saucepan, add all ingredients to combine. MAKING 2) Place the saucepan over medium heat. 3) Heat up the mixture by simmering for few minutes. SERVING 4) Serve the soup in individual bowl and garnish with toast squares, if desired. - 32.1184

Cold Clam And Vegetable Consomme

Place all ingredients except salt, pepper and parsley in blender. Blend until almost smooth. Season to taste. - 32.105

Wine Consomme

Heat beef stock to boiling point. To clarify it, stir in the egg white, and bring mixture to a boil; strain through a moistened muslin cloth, discard egg white, and return clarified stock to the pan. Bring again to a boil, and add wine, sugar, and lemon... - 32.0697

Jellied Consomme Calcutta

Chill consomme until slightly thickened; stir occasionally. Fold in green pepper, parsley, and onion. Chill until jellied. In small skillet, brown almonds with curry in butter. - 31.584

Sherry Beef Consomme'

Place consomme" and water in a saucepan. Bring to a boil; reduce heat. Stir in sherry. Serve garnished with a slice of lemon. Makes 6 servings - 31.3538

Chilled Consomme With Capers Or Chives

MAKING 1) Chill and spoon the consomme into champagne glasses or pedestal dessert cups. 2) Add 1 tablespoon yogurt or sour cream over the consomme. 3) Top over with 1 teaspoon chives or capers. 4) Tightly cover with a plastic wrap and place in the... - 31.2992

Shrimp Delight Using Consomme

Combine consomme, lemon juice, and hot pepper sauce. Chill until slightly thickened; stir occasionally. Fold in shrimp, celery, and onion. Chill until jellied. - 30.6597

Jellied Consomme With Avocado

MAKING 1. Let the consomme chill in the fridge for many hours. 2. Slice the avocado pear into two pieces and remove the seed. Slice them into thin slices. SERVING 3. Sprinkle sherry and hot pepper sauce on the top before serving. - 30.5435

Consomme Flavored Zucchini Soup

Remove and discard ends of zucchini; cut into 1-inch pieces. In a stockpot, combine zucchini and remaining ingredients except yogurt and chives; cover with water. Bring mixture to a boil; reduce heat and simmer, partially covered, for 1 hour or until zucc - 30.4744

Consomme Brunoise

Saute vegetables in butter until just tender-crisp. Heat consomme and add vegetables. Stir in parsley and garnish with lemon peel. - 30.3008

Consomme Julienne

Consomme Julienne has a fine taste. Consomme Julienne gets its taste from vegetable mixed with butter and flavored with consommé. Consomme Julienne is inspired by many food joints around the world. - 29.8774

Consomme Printanier

Bring consomme to boil, add turnips and carrots and cook until almost done. Add peas and beans and reheat. Vegetables should be tender-crisp. Sprinkle with chervil and serve with lemon slices. - 29.459

Sherry Consomme

MAKING 1)Slightly warm consomme and pour into soup bowls. SERVING 2)Stir in the sherry and garnish it with thinly sliced green onion... - 28.7631

Consomme Princesse

Bring consomme to boil; adjust seasonings to taste. Add peas and cook until just tender-crisp. Add chicken and heat through. Sprinkle with cheese and chervil - 28.6936

Consomme Double With Dry Sack

Boil the Clear Consomme over medium heat until it is reduced to 4 cups. Just before serving, heat almost to the boiling point. Add the lemon juice and sherry. Garnish each serving with a slice of lemon and a little parsley. - 28.0367

Consomme Of Tomato Soup

Combine all ingredients except the tomato and simmer in a pot for 15 minutes. Blend the chopped tomato into the soup and simmer 5 more minutes. Serve very hot. - 27.8179

Tomato Consomme

In saucepan, combine juice, consomme, onion, horseradish, pepper, and Worcestershire. Stud lemon slices with cloves: add to juice and heat just to boiling. Serve immediately, with lemon slices as floaters in each cup. - 27.5307

Consomme Madrilene

1. Combine all ingredients in a 2-quart glass bowl. Stir to blend. 2. Microwave at Power Level 7 for 9 to 10 minutes, or until hot, stirring twice. - 26.0963

Poached Egg Consomme Or Broth

Bring consomme to boil and adjust seasonings. Break an egg into 6 heated bowls and pour hot soup over to poach lightly. Garnish with chives, and serve with toast. - 25.9207

Celery Root Consomme

Reserve 3 slices of celery root, cut them into julienne and soak them in cold water and lemon juice. Simmer consomme and remaining celery root slices 1 hour, strain and return to soup kettle. Drain julienned celery root, add to kettle and cook until just... - 25.4321

Pasta In Consomme With Pesto

1. In a large saucepan, heat the stock and bring it to a boil. Add the pasta and cook it until al dente. 2. Remove the soup from the heat and stir in the pesto. - 25.0787

Mushroom Carrot Consomme

In saucepan, combine ingredients. Heat; stir occasionally. - 24.6187

Ruby Consomme

Mix consomme, tomato juice and water; heat through. (Can be served immediately.) Cover and refrigerate. At serving time, heat Ruby Consomme or serve cold. Garnish with cucumber or radish slices, if desired. - 24.6053

Chilled Tomato Consomme

Simmer tomato and chicken stock for 15 mins. ` Liquidise the mixture. Season with Vermouth, sugar, salt and pepper. Chill. - 24.2611

Parfait Consomme

Place unopened can of consomme in refrigerator until jellied, about 4 hours. To serve, spoon a little consomme into each parfait glass; stop with sour cream. Repeat layers; sprinkle chives on top. - 23.2392

Herb Consomme

Herb Consomme is easy to make recipe. Herb Consomme gets its taste from consommé mixed with tarragon. Herb Consomme is inspired by many restaurants around the world. - 23.132

Consomme Virginian

Heat the Clear Consomme almost to the boiling point. Add the sherry. Place 1 teaspoon of minced virginia ham in the bottom of each of 6 warmed bouillon cups. Pour the Clear Consomme over the virginia ham. - 22.4318

Hot Sherried Consomme

In saucepan, heat consomme, water, and sherry. Serve in warmed goblets or soup cups. - 21.2057

Consomme Parfait

Place unopened can of consomme in refrigerator until jellied, at least 4 hours. - 21.1755

Caviar On Jellied Consomme

Simmer beef soup bones in water, seasoned with salt, pepper, a bay leaf, a pinch of savory, a pinch of garlic, sliced onions, and 2 thin slices of lemon, for 2 hours. Strain and measure. For each two cups of broth mix in 1 envelope of unflavored gela... - 20.9108

Herbed Consomme

In saucepan, combine all ingredients. Heat; simmer a few minutes. Garnish, if desired, with toast squares. - 19.8589

Confetti Consomme

In medium saucepan combine chicken broth, 1 2/3 cups water, and vegetables. Heat to boiling. - 18.9747

Consomme Madrilene

Mix together in saucepan and heat throughly. - 18.4265

Consomme With Egg And Sherry

Heat consomme to boiling point, remove from the heat, add unbeaten eggs and sherry and beat well, using a rotary or electric beater. - 18.2222