Soter Vineyards – “chef alex daley’s Consommé”
This recipe never fails us as an elegant first course, or with a loaf of crusty bread for a harvest lunch. Made with a medley of roasted meat bones and clarified through a traditional technique, this broth is crystal clear and layered with flavor.
We pair this with our 2016 Mineral Springs Ranch Pinot Noir. The earthy, umami flavors in the soup serve to highlight the pure, focused red fruits that dominate this wine.
Chef Alex Daley's Consommé
- 4 cups meat stock (we prefer a roasted bone stock for richer flavor)
- 1 lb lean chicken ground
- 3 egg whites
- 1 carrot chopped
- 1 rib celery chopped
- clove garlic
- 1 bunch thyme
- 2 bay leaves
- kosher salt and pepper to taste
- red wine vinegar
In a food processor, blend together all ingredients (except the stock) until a paste forms.
Add cold stock and meat mixture to a large stock pot. Set over medium heat and stir only for the first couple of minutes to incorporate the meat into the stock. Do not stir again.
As the stock heats, the meat and vegetables will rise to the top and form a ‘raft’ of solids. Slowly simmer the stock (DO NOT BOIL!) and, using a ladle, break a hole in the middle of the raft and carefully ladle the broth over the solids.
After 1 hour, strain the broth through a double layer of cheese cloth. Do not pour the stock, but rather ladle it through the cloth slowly so you don’t break up the solids. Season your broth with red wine vinegar, salt, pepper and enjoy!