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Consommé with Asparagus

An incredibly tasty and wholesome first-course recipe! Consommé with asparagus is a classic French dish — a rich meat broth further clarified by filtering it with egg white. It's best to cook the asparagus separately here to keep the broth from clouding.

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Consomme with asparagus
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 3 g
Fats 33 % 2 g
Carbohydrates 17 % 1 g
37 kcal
GI: 100 / 0 / 0
  • Peel, rinse, and dry all the vegetables for the consommé. Finely shred the leek and cut the carrot and tomatoes into pieces. Rinse the herbs and tear them up. Put all the vegetables in a large pot and pour in the beef broth. Add the ground beef and stir. Pour in the egg white as well and stir again. Set the pot on the stove and bring the contents to a boil over medium heat. Stir everything thoroughly again, making sure the egg white doesn't settle on the bottom but disperses evenly through the broth. Once it boils, turn the heat down to a minimum, cover the pot, and simmer the broth with the vegetables and meat for 45 minutes. During that time the egg white forms a dense layer ("raft") on top, with a hole in the center where the liquid bubbles through. The white pulls all the fat from the broth and clarifies it, leaving the consommé crystal-clear. When the time's up, take the pot off the heat. Carefully lift off the egg-white raft from the surface and strain the rest of the broth through cheesecloth or a coffee filter to remove the bits of vegetable and meat. You should be left with a clean, clear beef consommé. Season it with ground black pepper to taste. While the broth simmers, prepare the asparagus. Trim and rinse the green asparagus. Pour clean water into a pot, salt it to taste, and add a little lemon juice. Bring it to a boil, drop in the asparagus spears, and cook for 6–8 minutes from the moment the water returns to a boil. To check doneness, pierce a spear with a toothpick — it should go in easily. Drain the cooked asparagus in a sieve or colander right away so it doesn't overcook. Add the cooked asparagus to the hot consommé and garnish with herbs. Consommé is traditionally served with dumplings (add them if you like, or just serve it with crisp fresh bread). Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Sherry - 163  kcal/100g
  • Leek - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Egg whites - 44  kcal/100g
  • Green asparagus - 25  kcal/100g
  • Meat broth - 34  kcal/100g
  • Ground beef - 254  kcal/100g

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