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 crepe 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. |
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| 2 | When frying parsley crepes, take time to cook in some brown edges. |
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| 3 | Cool parsley-infused crepes. Slice into 1/4 inch wide noodles. |
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| 4 | Add sliced crepes each bowl. |
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| 5 | Heat beef stock and ladle into soup bowls. Serve immediately. |
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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.
