noun a type of soup usually served as a starter in a meal
Consomme is a clear soup made from richly flavored stock, clarified with egg whites and sometimes meat. It is often served as a starter or appetizer.
Consomme is considered a staple in gastronomy, representing the art of creating clear and flavorful soups through careful preparation and presentation.
Consomme is a classic dish served in upscale restaurants as part of a multi-course meal, showcasing the chef's skill in creating a clear and flavorful soup.
Consomme is a popular menu item in hotels and catering services, offering a sophisticated and elegant option for guests seeking a light and flavorful soup.
Consomme is a traditional French dish that highlights the use of high-quality ingredients and precise cooking techniques to create a refined and elegant soup.
Consomme is a dish that requires mastery of classical cooking techniques such as stock-making, clarifying, and seasoning to achieve a perfectly balanced and clear soup.
Consomme is commonly used in professional kitchens as a clear soup base that is clarified and concentrated in flavor.
Consomme can be served as a sophisticated and elegant appetizer at events and functions.
Consomme is often evaluated for its clarity, depth of flavor, and overall presentation in fine dining reviews.
Including consomme on the menu can add a touch of class and refinement to a restaurant's offerings.
Teaching students how to properly clarify and season consomme is an important skill in culinary education.
Consomme can be used in food photography to showcase its clear appearance and delicate garnishes.
Pairing consomme with the right wine can enhance the dining experience and showcase the soup's flavors.
Incorporating consomme into a menu can elevate the overall dining experience at special events and weddings.