melting your mouth

Well, I’m still waaayyy behind on Whisk Wednesdays, but I’m finally trying to do some catching up and posts some of the ones I’ve cooked but haven’t written up. This soup was supposed to be up a couple weeks ago, when we were still on our soup unit. Le Cordon Bleu tells us that “Madrilene” — which means Madrid-style — can be used for any dish containing tomatoes, but it is particularly appropriate for this consumme in the golden and red colors of the Spanish flag. I really enjoyed this soup since it was pretty hot when we made it, and this cold soup was very refreshing. I was also pleasantly surprised at how flavorful the broth was. I had a fair amount leftover that I froze, planning to use it at some point in place of stock.

The way this was cooked was also very interesting. You add the meat, vegetables, and egg whites to the chicken broth, and after simmering for a while they form a kind of crust on top, which is supposed to help filter out the impurities and make a perfectly clear broth (which is then additionally strained to make it even clearer). If you want some more details about how this was made, you can look a the pictures below, and of course for the recipe, get a copy of Le Cordon Bleu at Home. And as always, don’t forget to check out the results of the rest of the Whisk Wednesdays group!

This entry was posted on Wednesday, September 10th, 2008 at 10:12 pm and is filed under Appetizers, Soup, Whisk Wednesdays. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.