Consomme, Carrot Puree & Cream of Carrot. All three soups were demonstrated today by Chef (the man can multitask like mad). Purees and creams had already been visited earlier in the week so it was time to become acquainted with the new kid on the block. Consomme is defined as a perfectly clear broth and I was curious to see exactly how that clarity was achieved. Come to find out, its a matter of combining stock with a “clarification mixture”… doesn’t that sound a bit bizarre? I half expected some sort of chemical component to be introduced. Turns out the “clarification mixture” is a raft  made up of a number of ingredients that aid in removing impurities. It has to do with the coagulation of proteins like albumins that  solidify and rise to the surface leaving the broth behind clear as day. Its really something to behold. In class, chicken meat was ground up, a mirepoix (carrots, celery, onion- julienned) was produced, then both were combined along with egg whites, herbs/spices and tomato into a pot. From there a cold stock was added and the mixture brought to a boil. Stirring frequently, we watched as slowly a raft began to form- the mirepoix/egg making its way to float at the top. From that point on there was no stirring…just a smooth simmer while the flavors developed. Thirty minutes later it was pulled off the heat and gently strained ladle by ladle through a coffee filter lined chinoise. The shiny golden hue of the clarified liquid was gorgeous and had a pleasant rich flavor. After being exposed to consomme, regular ol’ stocks look dingy and unappealing in comparison.