What is consommé commonly understood to be in terms of clarity?

What is consommé commonly understood to be in terms of clarity?

• A. A cold fruit-based soup.
• B. A thickened soup.
• C. A pureed soup.
• D. A clear, clarified stock suitable for serving as a refined broth.

Answer: (D)

Clarity is what consommé is defined by. It’s a clear, clarified stock that’s served as a refined broth. The goal is transparency, with no cloudy particles or sediment. This is achieved by clarifying the stock with a raft—egg whites (often with ground meat, mirepoix, and sometimes tomato or acid)—which traps dissolved and suspended solids as it simmers gently. The raft rises and collects impurities, and once it’s set, the liquid is strained through a fine filter to yield a pristine, crystal-clear broth. Because no thickening or pureeing is involved, the texture remains thin and bright, suitable for a refined presentation. Other soup types described—cloudy, thickened, or pureed—lack this level of clarity.

Clarity is what consommé is defined by. It’s a clear, clarified stock that’s served as a refined broth. The goal is transparency, with no cloudy particles or sediment. This is achieved by clarifying the stock with a raft—egg whites (often with ground meat, mirepoix, and sometimes tomato or acid)—which traps dissolved and suspended solids as it simmers gently. The raft rises and collects impurities, and once it’s set, the liquid is strained through a fine filter to yield a pristine, crystal-clear broth. Because no thickening or pureeing is involved, the texture remains thin and bright, suitable for a refined presentation. Other soup types described—cloudy, thickened, or pureed—lack this level of clarity.