Which soup is a clear, flavorful broth that has been clarified using a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brule?

Which soup is a clear, flavorful broth that has been clarified using a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brule?

• A. Gazpacho
• B. Consomme
• C. Cream Soup
• D. Bisque

Answer: (B)

The clear, flavorful broth described is the product of clarifying stock through a raft-building method, which yields a consommé. In this technique, a finely chopped mixture of lean ground meat with mirepoix (carrots, onions, celery), tomatoes, and a small amount of egg whites is added to the stock. The egg whites coagulate as the liquid simmers, forming a raft that traps fats, proteins, and other impurities. The ground meat and vegetables contribute proteins and flavor that help bind these particles, while the burnt onion (oignon brûlé) adds color and a deeper note of sweetness to the resulting liquid. As the raft forms and rises, the liquid remains pristine and translucent, resulting in a clear, intensely flavored broth once the raft is removed. Other soups in the list aren’t about this clarification process: gazpacho is served cold as a raw, blended vegetable soup and isn’t clarified; a cream soup is thickened and opaque from dairy or starch; a bisque is a rich, smooth soup often based on shellfish and cream but not clear.

The clear, flavorful broth described is the product of clarifying stock through a raft-building method, which yields a consommé. In this technique, a finely chopped mixture of lean ground meat with mirepoix (carrots, onions, celery), tomatoes, and a small amount of egg whites is added to the stock. The egg whites coagulate as the liquid simmers, forming a raft that traps fats, proteins, and other impurities. The ground meat and vegetables contribute proteins and flavor that help bind these particles, while the burnt onion (oignon brûlé) adds color and a deeper note of sweetness to the resulting liquid. As the raft forms and rises, the liquid remains pristine and translucent, resulting in a clear, intensely flavored broth once the raft is removed.

Other soups in the list aren’t about this clarification process: gazpacho is served cold as a raw, blended vegetable soup and isn’t clarified; a cream soup is thickened and opaque from dairy or starch; a bisque is a rich, smooth soup often based on shellfish and cream but not clear.