consommé

American  

[kon-suh-mey, kon-suh-mey] / ˌkɒn səˈmeɪ, ˈkɒn səˌmeɪ /

noun

1. a clear soup made by boiling meat or chicken, bones, vegetables, etc., to extract their nutritive properties: served hot or jellied.

   Synonyms:

   broth

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consommé British  

/ ˈkɒnsɒˌmeɪ, kənˈsɒmeɪ, kɔ̃sɔme /

noun

1. a clear soup made from meat or chicken stock

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Etymology

Origin of consommé

1805–15; < French, noun use of consommé, past participle of consommer to finish < Latin consummāre to add up, finish; see consummate

Explanation

Consomme is a light, clear broth. Usually, consomme is made with concentrated beef or chicken stock and served hot. Traditional consomme is made by clarifying a rich stock, a process that involves using egg whites to concentrate any solids in the soup, so they can be strained or removed. Very good consomme should be completely clear, with no solids or particles. This kind of soup has been eaten since the Middle Ages, and the word comsomme is the past participle of the French consommer, "to consume."

Example Sentences

I think it was odd, their serving melons before the CONSOMME: a wedding breakfast should always begin with CONSOMME.

From House of Mirth by Wharton, Edith

Related Words

• bouillon
• chowder
• porridge
• puree