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Thread: consomme vs. broth

  1. #1
    Join Date
    Dec 2000
    Location
    Champaign, IL
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    8

    Post consomme vs. broth

    Is beef consomme the same thing as beef broth? If not, can I substitute the latter for the former?

    Many thanks,
    Jennifer

  2. #2

    Post

    Close enough.

    Epicurious defines broth as: A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.
    Their definition of consommé is: A clarified meat or fish broth. Consommé can be served hot or cold, and is variously used as a soup or sauce base. A double consommé has been reduced until it is half the volume (and has twice the flavor) of regular (or single) consommé.

  3. #3
    Join Date
    Jun 2000
    Location
    Denver
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    649

    Post

    Consomme is clarified broth. I think it is clarified with egg whites, but I don't know the exact technique for doing it (if you happen to get Martha Stewart Living, I'm pretty sure she discussed making your own consomme in a fairly recent issue). I'm not sure if it's interchangable with beef broth in recipes. If it were me, I'd probably give it a try with broth.
    Beth

  4. #4
    Join Date
    Jul 2000
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    Blue Ridge Mts of VA!
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    8,782

    Post

    I have substituted before and it seems to have worked out just fine!

  5. #5
    Join Date
    Aug 2000
    Location
    Rhode Island
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    645

    Lightbulb

    I had the exact same question this weekend- you must be making King Edward soup! Anyway, apparently the consumme option is better because it has some gelatin in it that gives the soup more body. In a pinch, I'd go for it with the broth, though. One other piece of advice: My sister made the soup last week and made 2 substitutions: canned diced tomatoes for the fresh ones, and orzo instead of rice- they were both delicious!

  6. #6
    Join Date
    Dec 2000
    Location
    Champaign, IL
    Posts
    8

    Post

    Originally posted by MelissaAS:
    I had the exact same question this weekend- you must be making King Edward soup! Anyway, apparently the consumme option is better because it has some gelatin in it that gives the soup more body. In a pinch, I'd go for it with the broth, though. One other piece of advice: My sister made the soup last week and made 2 substitutions: canned diced tomatoes for the fresh ones, and orzo instead of rice- they were both delicious!
    You've got the right edition of CL, but the wrong recipe. I am planning to make the Swedish Meatballs--tonight, in fact! The King Edward soup looks fantastic, though. Thanks for the tip on the substitutions.

  7. #7
    Join Date
    Jan 2001
    Location
    Austin, TX
    Posts
    152

    Post

    King Edward Soup is on my menu this week--but I'm making it with vegetable broth instead of beef consomme. Talk about tweaking a recipe! We'll see how it turns out...

    Crystal

  8. #8
    Join Date
    Jan 2001
    Location
    St. Joseph, MI USA
    Posts
    141

    Post

    Cryskie, did you make the King Edward Soup yet? I'm wondering if I should make it this next week.

    Thanks.


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