Carrot-Ginger Consommé

Oxmoor House
Carrot-Ginger ConsomméRecipe
Photo: Oxmoor House


Yes, it's true. Consommé is a soup. It's also a broth, which can be used as a sauce. And I want you to think of light, flavorful broths as sauces, particularly where you're working with moist-heat cooking techniques like steaming. Allowing yourself to think beyond standard terms and expectations liberates you from "the rules." This recipe is an encouragement to deeply watch the pot. It does boil. And clarify. And inspire.
Serves 6 (serving size: 3/4 cup)


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3 cups fresh carrot juice
2 cups chicken stock
2 tablespoons rice vinegar
2 tablespoons very fine julienne fresh gingerroot
2 Thai chile, minced
1 (3.5-ounce) package enoki mushrooms
2 tablespoons fresh chives


Hands-on: 15 Minutes
Total: 55 Minutes

Bring carrot juice to a boil in a medium saucepan over high heat. Boil 3 minutes. The carrot solids will "break" away from the clearer liquid during boiling.

Turn off the heat and let stand 5 minutes, allowing the carrot solids to settle to the bottom of the pot. Ladle off the clear liquid. Strain through a double layer of cheesecloth. Discard the solids.

Return the strained carrot juice to the pan. Add the stock, the rice vinegar, and the ginger.

Bring to a simmer over medium-high heat; reduce the heat and simmer for 30 minutes.

Add the chicken and the chile. Reduce the heat to low and steep for 5 minutes more.

Serve, garnished with enoki mushrooms and chives.

Created date

September 2014

Nutritional Information

Calories 152
Fat 2.9 g
Satfat 0.7 g
Monofat 1 g
Polyfat 0.7 g
Protein 14 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 37 mg
Iron 1 mg
Sodium 275 mg
Calcium 42 mg