Hot Madrilene Soup Recipes

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CONSOMMé MADRILèNE (CHILLED CONSOMMé WITH RED PEPPERS AND TOMATOES) RECIPE - (4/5)



Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes) Recipe - (4/5) image

Provided by Whisk

Number Of Ingredients 15

10 cups chicken stock
Salt
12 ounces ground beef, lean
1 leek (green part only), chopped fine
1/2 stalk celery, chopped fine
2 carrots, chopped fine
3 medium tomatoes, chopped
2 tablespoons fine-chopped fresh herbs (parsley, chervil, and tarragon)
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 bay leaf
2 egg whites
30 peppercorns, crushed
8 ounces red bell pepper, diced fine
1 small tomato, peeled, seeded, and diced
Chervil or parsley leaves for garnish

Steps:

  • Season the chicken stock with salt and bring it to a boil. Cut the leeks, celery, and carrots in a fine dice, or brunoise. Chop the tomatoes. Mix the egg whites, lean ground beef, vegetables (leeks, celery, and carrots), and aromatics (herbs, bay leaf, and peppercorns). This mixture is called a raft. Add some water and hot stock to the mixture to bring the temperature of it up. Then, add this mixture to the hot stock and stir it around. Before the mixture comes to a boil, stir the consommé so that the egg whites don't stick to the pot and burn and to ensure the protein is distributed evenly. After it starts to boil, simmer for 1 hour. Don't stir after this. Check the pot to make sure there is a chimney so that the liquid can bubble through. Remove the consommé from underneath the raft. Chill. To prepare the garnish, dice the red bell pepper and place in cold, salted water. Blanch for 10 minutes and chill in an ice bath. Peel, seed, and dice the tomato. To serve, ladle the consommé into a bowl and garnish with the red bell pepper, the tomato, and chervil or parsley.

HOT MADRILENE SOUP



Hot Madrilene Soup image

Number Of Ingredients 8

1/4 cup butter or margarine
1/4 cup onion minced
2 1/2 cups tomato juice
2 teaspoons sugar
3 (10 1/2-ounce) cans beef broth
2 tablespoons parsley minced fresh
1/2 bay leaf
Parmesan cheese grated

Steps:

  • Melt butter or margarine in a saucepan add onion, and cook until tender. Add tomato juice, sugar, broth, parsley, and bay leaf. Heat to boiling, reduce heat simmer for 15 minutes. Remove bay leaf. Top with cheese and serve.

Nutrition Facts : Nutritional Facts Serves

HOT MADRILENE SOUP



Hot Madrilene Soup image

Number Of Ingredients 8

1/4 cup butter
1/4 cup onion minced
2 1/2 cups tomato juice
2 teaspoons splenda
3 (10 1/2-ounce) cans beef broth
2 tablespoons parsley minced fresh
1/2 bay leaf
3/4 cup Parmesan cheese grated

Steps:

  • 1. Melt butter in a saucepan add onion, and cook until tender. Add tomato juice, splenda, broth, parsley, and bay leaf. Heat to boiling, reduce heat simmer for 15 minutes. 2. Remove bay leaf. Top with cheese and serve.

Nutrition Facts : Nutritional Facts Serves

BEEF CONSOMMé



Beef Consommé image

Consommer means "to accomplish" or "to finish" in French, and consommé is indeed a "finished" stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a "raft"), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 yellow onion, peeled and coarsely chopped, plus 1/4 onion (root intact)
1 small carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
5 large egg whites
1 1/4 pounds ground beef (93% lean)
2 quarts white beef stock (page 42)
1 small tomato, coarsely chopped
Coarse salt

Steps:

  • Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
  • Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
  • Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
  • Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
  • Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
  • Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
  • The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
  • Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.

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