📝 About This Recipe
A pinnacle of French haute cuisine, Consommé Célestine is a crystal-clear, double-strength beef broth served with delicate ribbons of savory herbed crêpes. This elegant soup represents the ultimate refinement of flavor, where a rich 'marmite' is clarified to sparkling perfection using a traditional raft. The contrast between the silky, savory broth and the tender, aromatic pancake strips makes it a timeless masterpiece for any sophisticated dinner party.
🥗 Ingredients
The Clarification (The Raft)
- 1 lb Lean Ground Beef (very lean, such as eye of round)
- 4 large Egg Whites (lightly beaten)
- 1/2 cup Carrots (finely brunoise)
- 1/2 cup Leeks (white part only, finely minced)
- 1/4 cup Celery (finely minced)
- 1 tablespoon Tomato Paste (adds color and acidity to help clarification)
The Liquid Gold
- 8 cups Cold Beef Stock (high quality, unsalted)
- 6-8 pieces Peppercorns (crushed)
- 2 sprigs Fresh Thyme
- to taste Kosher Salt (added only at the very end)
Célestine Garnish (Herbed Crêpes)
- 1/2 cup All-Purpose Flour (sifted)
- 3/4 cup Milk (whole milk preferred)
- 1 large Egg
- 1 tablespoon Fresh Chives (minced very finely)
- 1 teaspoon Fresh Chervil or Parsley (finely chopped)
- 1 tablespoon Unsalted Butter (melted, for the batter)
👨🍳 Instructions
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1
In a heavy-bottomed stockpot, combine the lean ground beef, egg whites, finely chopped carrots, leeks, celery, and tomato paste. Mix thoroughly until it forms a thick paste.
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2
Gradually whisk the cold beef stock into the meat mixture. It is vital that the stock is cold to ensure the proteins in the egg whites and meat coagulate properly later.
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3
Place the pot over medium heat. Stir constantly and gently with a wooden spoon, reaching the bottom and corners to prevent the mixture from sticking or scorching.
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4
As the liquid nears a simmer, the 'raft' (the meat and vegetable mixture) will begin to rise to the surface. Stop stirring immediately once the raft has formed a solid layer on top.
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5
Using a ladle, gently poke a small hole (a 'chimney') in the center of the raft. This allows the steam to escape and lets you monitor the clarity of the liquid below.
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6
Reduce heat to the lowest possible setting. The liquid should barely tremble, not boil. Simmer undisturbed for 1.5 to 2 hours.
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7
While the consommé simmers, prepare the crêpes. Whisk the flour, milk, egg, melted butter, and herbs together until smooth. Let the batter rest for 20 minutes.
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8
Cook thin crêpes in a lightly buttered non-stick pan over medium heat until just set but not browned. Stack them and let them cool completely.
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9
Once the crêpes are cool, roll them up tightly and slice them into very thin ribbons (julienne). Set aside for garnish.
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10
When the consommé is finished, carefully ladle the clear liquid out through the chimney, passing it through a chinois or a colander lined with several layers of damp cheesecloth.
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11
Do not squeeze the cheesecloth, as this will cloud the consommé. Let gravity do the work.
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12
Degrease the surface of the strained broth by lightly dragging a clean paper towel across the top. Season with salt to taste.
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13
To serve, place a small nest of the crêpe ribbons in the center of warm shallow bowls. Gently pour the piping hot consommé over the ribbons and serve immediately.
💡 Chef's Tips
Never let the consommé reach a rolling boil once the raft has formed, or the impurities will be forced back into the liquid, making it cloudy. Always use the leanest beef possible; fat is the enemy of a clear consommé and will prevent a firm raft from forming. Dampen your cheesecloth with cold water before straining; this prevents the cloth from absorbing the precious broth. If your consommé isn't dark enough, you can 'onion brûlée' an onion half (sear the flat side until black) and simmer it with the broth for a deeper amber hue. Adjust the salt only at the very end, as the flavors concentrate significantly during the long simmering process.
🍽️ Serving Suggestions
Pair with a crisp, dry Sherry such as an Amontillado to complement the savory depth of the beef. Serve as a sophisticated first course for a multi-course French dinner. Accompany with thin slices of toasted baguette topped with a smear of bone marrow. A garnish of fresh chervil sprigs on top of the crêpes adds a final touch of professional elegance. For a luxury twist, add a few drops of truffle oil or a teaspoon of Madeira wine to the broth just before serving.