Poultry Consommé Renaissance with Vegetable Bouquetiere

A recipe for a poultry consommé Renaissance with vegetable bouquetiere. Poultry encompasses mainly chicken but includes geese, duck, swan and other birds as livestock but not game.


For the Poultry Consommé

  • 500 grams chicken, duck, geese and turkey breast, finely chopped
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 egg whites
  • 1 tomato, chopped
  • 2 liters chicken stock (clear and unsalted)
  • 1 bay leaf
  • 1 sprig thyme
  • Salt and white pepper, to taste
  • Fresh herbs for garnish (e.g., parsley or chervil)

For the Vegetable Bouquetiere

  • 1 small carrot, cut into julienne strips
  • 1 small turnip, cut into julienne strips
  • 1 small zucchini, cut into julienne strips
  • 4 green beans, cut into julienne strips
  • 4 asparagus tips
  • 2 small cauliflower florets
  • Salt, to taste
  • Ice water for blanching


1. Prepare the Consommé:

  1. In a large bowl, combine the finely chopped chicken breast, onion, carrot, celery, egg whites, and tomato.
  2. In a large pot, pour in the chicken stock and add the chicken mixture. Stir well to combine.
  3. Add the bay leaf and thyme sprig.
  4. Slowly bring the mixture to a simmer over medium heat, stirring occasionally to prevent the ingredients from sticking to the bottom.
  5. As the mixture heats, the egg whites will coagulate and form a “raft” on the surface, trapping impurities and clarifying the broth.
  6. Once the raft has formed, stop stirring and reduce the heat to low. Allow the consommé to simmer gently for about 45 minutes to 1 hour, without disturbing the raft.
  7. Carefully make a hole in the raft and ladle the clear consommé through a fine mesh strainer lined with cheesecloth into another pot. Season with salt and white pepper to taste.

2. Prepare the Vegetable Bouquetiere:

  1. Bring a pot of salted water to a boil. Prepare a bowl of ice water for blanching.
  2. Blanch the carrot, turnip, zucchini, green beans, asparagus tips, and cauliflower florets separately, cooking each vegetable until just tender (about 1-2 minutes each).
  3. Immediately transfer each blanched vegetable to the ice water to stop the cooking process. Once cooled, drain and set aside.

3. Assemble and Serve:

  1. Reheat the consommé gently if necessary.
  2. Divide the blanched vegetables equally between two soup bowls.
  3. Ladle the hot consommé over the vegetables.
  4. Garnish with fresh herbs like parsley or chervil.
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