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

See Examples For:

consommé

Birria gyoza arrived swimming in bone marrow consommé, delivering a concentrated hit of richness.

From Salon ● Feb. 2, 2026

While they didn’t have the menu-depicted hot consommé for dipping, the free salsa was far, far spicier than expected — as in, warming the whole body via a nearly head-exploding heat.

From Seattle Times ● Dec. 28, 2023

There’s also a grilled cheese birria sandwich that’s available seasonally and comes with a side of consommé.

From Los Angeles Times ● Apr. 20, 2023

He used to spend his days clarifying beef consommé and grilling the perfect medium-rare steak.

From New York Times ● Mar. 30, 2022

I remember the ice-cold consommé in the cups, and the filets of sole, and the hot shoulder of lamb.

From "Rebecca" by Daphne du Maurier

Related Words

• bouillon
• chowder
• porridge
• puree