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.

Recipe by Oxmoor House October 2014

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Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 6 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

152 calories; fat 2.9g; saturated fat 0.7g; mono fat 1g; poly fat 0.7g; protein 14g; carbohydrates 18g; fiber 2g; cholesterol 37mg; iron 1mg; sodium 275mg; calcium 42mg.