Consommé Celestine


Consommé, the clear soup is an incredibly simple and refined dish that makes clever use of the crepe which acts as a noodle. I used to serve these as a waiter at The Old VIenna in Austin. See our recipe for Crepes to which you add parsley to a batter and follow the directions on how to make a perfect crepe noodle.
1/2 cup chopped fresh parsley, leaf only
1/2 crepe recipe (1 cup batter)
2 cups beef consommé broth
1 Mix parsley into crepe batter when making crepes.

2 When frying parsley crepes, take time to cook in some brown edges.

3 Cool parsley-infused crepes. Slice into 1/4 inch wide noodles.

4 Heat beef stock and ladle into soup bowls.

5 Add sliced crepes to the bowl. Serve immediately.

crepes  use metric
original recipe yield: 8 crepes, 4 Servings
Notes Consommé is a clear broth, and not the cloudy beef stock. You can clarify stock by adding a mixture of one egg white, whipped with 1/4 cup warm water. The bits of solids will cling to the egg white. Stir until clear, then strain it.

If you use our recipes - please give foodie kitchen credit and link to