Photo: Oxmoor House 
Hands-on Time
15 Mins
Total Time
55 Mins
Serves 6 (serving size: 3/4 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

Serve, garnished with enoki mushrooms and chives.

Cooking Light Mad Delicious

You May Like

Ratings & Reviews