Caramelized Essence of Celery Consomm Recipe

Caramelized Essence of Celery Consomm

Recipe provided by Joshua Sperl

• Difficulty Level: Intermediate
• Servings: 10
• Nutritional Information Per Serving (1 of 10): Calories 198, Total Fat 4 g, Saturated Fat 1 g, Carbohydrates 16 g, Dietary Fiber 2 g, Sugar 5 g, Protein 23 g, Cholesterol 52 mg, Sodium 614 mg
• Total Time: 1 hour 20 minutes
• Preparation Time: 30 minutes
• Cooking Time: 50 minutes

Ingredients

• 14 ounces celery, cut into small brunoise
• 1 1/2 pounds ground chicken meat
• 1 3/4 ounces brunoised onions
• 1 3/4 ounces peeled and finely diced carrots
• 1 3/4 ounces brunoised leeks
• 2 egg whites
• 1 1/2 quarts chilled veal stock
• 1 1/2 quarts chilled chicken stock
• 2 whole sprigs of tarragon
• 8 whole parsley stems
• 10 crushed black peppercorns
• 2 bay leaves
• 3 sprigs of thyme
• 10 ounces celery, cut into paysanne
• 10 ounces potatoes, cut into paysanne

Instructions

1. Heat a thin coating of olive oil in a non-stick skillet over medium heat. Saut the brunoised celery until it achieves a beautiful caramelized color, releasing its sweet, nutty flavors.
2. Quickly cool the caramelized celery by transferring it to a stainless steel bowl set in an ice bathpreserve that vibrant taste!
3. In a large bowl, gently combine the ground chicken, brunoised onions, diced carrots, cooled caramelized celery, brunoised leeks, and egg whites. Let the flavors mingle thoroughly.
4. Pour the chilled veal and chicken stocks into a large pot. Add a splash of stock to the chicken mixture, then stir in the tarragon, parsley stems, crushed peppercorns, bay leaves, and thyme for an aromatic boost.
5. Add the chicken mixture to the stockpot. Heat slowly, stirring occasionally, until a rich raft forms on the surface. Stop stirring and simmer gently for 20 minutesthe magic of clear consomm unfolds!
6. Strain the consomm through cheesecloth back into the pot. Reheat while skimming off fat with absorbent paper for a crystal-clear broth.
7. Blanch the paysanne-cut celery and potatoes in boiling salted water until crisp-tender. Shock in ice water, drain well, and set aside to retain their fresh crunch.
8. To serve, divide the vibrant paysanne vegetables into 10 warmed bowls. Ladle 4 to 6 ounces of steaming celery consomm over each for an elegant, flavor-packed dish that will impress every guest.