Today we made a relatively simple soup – Consommé aux brunoises, or a consommé with vegetable brunoises (that’s a translation, super helpful, I know). Basically, a consommé is a type of soup that comes from a marmite, a stock, or bouillon, but has been clarified thoroughly. For mine we had a marmite, so it was incredibly rich: there was a whole hen, beef bones, veal bones, and a whole lot of vegetables included in the cooking process which lasted about 4 hours (we didn’t have to do that part). Anyway, here’s the final product:
Which doesn’t look that impressive/tasty, but believe me this soup was rich. On the side there’s also a cheese straw, un allumettes au fromage, which was made from a puff pastry.
Here’s the recipe/how to do it:
More to come soon! Tomorrow we’re learning poulet rôti – roast chicken – and we’re making it on Friday! So stoked.