Consommé Olga

Consommé Olga
Recipe by Dana McCauley

The second soup offered as part of the 1st class dinner menu on the Titanic was this lovely, delicate & richly flavoured Consommé Olga.

This was the first time I tried to make a consommé and I won't lie, I was nervous. I wanted a perfect crystal clear broth and I was so excited when it worked! This soup is a lot a work but so worth the effort. It is also a perfect make ahead dish that will keep in the fridge for a few days before serving. Serve the soup in warmed bowls and prepare for the oohs and ahhs. You are going to love this soup! Enjoy!

Serves: 6

7 cups degreased veal stock or 7 cups beef stock
1 carrot, finely chopped
1 leek, finely chopped
1 celery, finely chopped
1/2 tomato, chopped
1 tablespoon chopped parsley stems
1/4 lb lean ground veal or 1/4 lb lean ground beef
salt and pepper
3 egg whites, beaten until frothy
1/4 cup port wine

For the Garnish
6 large sea scallops
1/2 celeriac, bulb blanched and julienned or 1/2 celery , blanched and julienned
1/4 English cucumber , seeded and julienned
1 small carrot, julienned

1. In tall narrow pot, gently heat stock until body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.

2. Whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. Lower heat to medium-low. Carefully make a vent hole in raft with spoon handle. Simmer consommé gently for 30 minutes.

3. Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port.

4. Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consommé over scallops; arrange celeriac (or celery), carrot, and cucumber decoratively in each bowl. Serve immediately.


Anonymous said...

That's really beautiful! Clarity & depth of colour. Congratulations :-) And your serving presentation... gorgeous.

Valerie Harrison (bellini) said...

It is a beauty Paula. Scallops floating in a sea of consommé.

Jo said...

Wonderful courage, it looks great. So beautifully clear. Congratulations.

Priya Suresh said...

Wish to have yummy and inviting dish rite now..

Cheryl said...

It looks wonderful!

Anonymous said...

Do you have to cook scallops first?

Dragon said...

No, the scallops go in raw and as you pour the hot consomme over them, they cook perfectly.

Anonymous said...

How wonderful it must be to know you! I'll bet your friends fast before a dinner with you!

Anonymous said...

Thanks for sharing the recipe! It looks delicious and for the information about the raw scallops! I googled this recipe after reasing about Vesiga being used as a garnish for Consommé Olga.
San D

Unknown said...

I just googled this recipe, and up popped your site! I'm doing this for Thanksgiving, for certain. Thanks for this.

Honza said...

Good Evening,

may I asky you if you have combined both broth (veal and beef) or did you choose one of them? Many thanks. Honza :)

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