The most traditional one is slices of baguette, topped with gruyere or comte cheese and then placed under a hot grill until the cheese is melted.
You can garnish regular chicken noodle soup with flat leaf parsley, your favorite hot sauce, or you can eat your soup with a piece of French bread with butter.
Garnishes add color and make the dish more interesting, but they also add flavor and texture contrast. In soup, they may add a crunch bit to a creamy soup.
Depending on the soup- a sprinkle of parsley, a swirl of cream, a sprig of mint, a handful of croutons. Use your imagination.
Finely chopped Parsley is an often used soup garnish.
herbs :| like basil and lavendar
Parsley is my favorite.
Aspic. Its a gelatin made from a meat stock or consomme.
Aspic. Its a Gelatin made from a meat stock or consomme.
In the Consomme - 1909 was released on: USA: 30 November 1909
The iodine content does not alter the flavor, it is just there as a nutritional supplement. Iodized salt tastes like salt. If you add it to consomme, the consomme will become salty.
Egg white is traditionally used to clarify (or clean) the consomme, as the egg white cooks it floats to the top of the pot filtering the consomme as it rises.
A Consomme block is powdered chicken broth; but rectangular. Like a sugar cube is to sugar.
France
Consomme is more richly flavored than bouillon. However, the two are quite similar.
Consomme'
In the supermarket
consomme
consomme from Latin cnsummre, to finish