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.
Yield 8 crepes
Ingredients

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.

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.
Back to original recipe for Consommé Celestine
If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.