Chef Juliette
Consommé Alexandra
A clear chicken consommé gains the faintest body from tapioca, then carries fine chicken julienne, long grooved quenelles, and lettuce chiffonade, each garnish distinct beneath the shimmering golden broth.
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Consommé Colbert
Created by Chef Juliette
Based on No. 554, Consommé Colbert, from Le Guide Culinaire (1907) by Auguste Escoffier
Consommé Colbert (clear spring-vegetable consommé with a poached egg) teaches restraint: brilliant broth, precise Printanier vegetables, and a soft yolk added last so every spoon stays clear.
Soups & Stews
French
Dinner Party
Special Occasion
Make Ahead
10 min
Active Time
10 min cook•20 min total
Yield4 first-course servings (about 2⅔ cups)
Consommé Colbert (clear Printanier chicken consommé with a soft poached egg) teaches that a clear soup is finished by restraint. The one true thing is this: don't let the egg and the vegetable garnish cook together. The consommé reaches the plate boiling and brilliant, then the warm poached egg goes in last, its yolk ready to enrich the broth without clouding it.
The original assumed a saucier on staff, chicken consommé never far from the fire, a separate timbale for the eggs, and six dining-room portions. Your honest equivalent is two small saucepans, four warmed soup plates, and the two finished preparations kept separate until service. I have scaled one quart and six eggs to 2⅔ cups and four eggs, preserving the book's proportion exactly. One cook, one stove, one evening.
The separate journey to the dining room was brigade scaffolding, so it can go. What must stay is the sequence: warm the eggs gently, bring the consommé to one clean boil, ladle it, and only then lower an egg into each plate. The gentle warming of the eggs is the step that matters most; simmer them again and the yolks set before supper begins.
Consommé Colbert belongs to the formal Parisian table and the classical family of named consommés, in which a perfectly clear broth was distinguished by its garnish and manner of service. Colbert is not a regional soup or a separate stock: it is Consommé Printanier, its vernal garnish of precisely cut early vegetables completed with one poached egg per plate. Sending the eggs separately in a timbale protected their tidy shape through dining-room service, a practical gesture that became part of the dish's identity.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
Equipment Needed
- •Two 1-quart saucepans
- •Small lidded saucepan or heatproof timbale for holding the eggs
- •Fine-mesh skimmer or slotted spoon
- •Four shallow soup plates
Instructions
- 1
Ready both preparations
Have the Consommé Printanier (No. 601) completely finished, clear, and carrying its carrot, turnip, peas, French beans, asparagus, sorrel, lettuce, and chervil. Have four small eggs completed according to Procedure for Poached Eggs (No. 411), with tidy whites and soft yolks. This recipe begins where those linked entries end; keep the two preparations separate, because combining them early overcooks the eggs and muddles the clean vegetable garnish.
Printanier means vernal, referring to the small early-season vegetables and their precise cuts. They should remain distinct in the bowl, not collapse into vegetable debris. - 2
Warm the eggs gently
Reserve ⅔ cup (160 ml / 160 g) of the Consommé Printanier (No. 601) in the smallest saucepan that will hold the four eggs snugly. Lower in the eggs from Procedure for Poached Eggs (No. 411), cover, and warm them over the gentlest heat for 2 to 3 minutes. The liquid should barely tremble. If it reaches a simmer, lift the eggs immediately into clean warm water, lower the heat, and return them only when the consommé is calm again. Ça se rattrape. Once the yolks harden, it does not, so keep your eye here.
- 3
Boil the consommé
Put the remaining 2 cups (470 ml / 470 g) of Consommé Printanier (No. 601) in a second saucepan. Bring it to one clean, decisive boil just before serving, then pull it immediately from the heat. Don't leave it churning or reducing; the broth should remain brilliant, the vegetable cuts should hold their shapes, and the quantity should stay true to the dish.
- 4
Fill the warm plates
Warm four shallow soup plates with hot water, then empty and dry them. Divide the boiling Consommé Printanier (No. 601) among the plates, sharing the Printanier vegetables evenly so every guest receives the full garnish rather than one plate of peas and another of leaves.
- 5
Set each egg
Lift each egg prepared by Procedure for Poached Eggs (No. 411) with a slotted spoon, drain it for a moment, and lower it into the center of a filled plate. Spoon the warm holding Consommé Printanier (No. 601) around the eggs, dividing it among the four plates. The white should sit as a neat oval above the amber broth, while the yolk remains soft enough to enrich the first spoonful. Serve at once. À table!
Chef Tips
- •Perfectly fresh, small eggs are not a luxury here; they are the geometry of the dish. A fresh white clings tightly around its yolk, while an older white spreads into threads before the cook can gather it.
- •Do not replace Consommé Printanier (No. 601) with ordinary chicken stock. Clarity is part of the flavor because clarification removes fat and rough particles, leaving a concentrated broth that can carry this delicate garnish without heaviness.
- •The Printanier garnish earns its name from early vegetables. Outside their best season, good frozen peas and French beans are more honest than tired fresh ones, but the vegetables must still be prepared within their own referenced recipe.
- •Serve Consommé Colbert as the opening course of a dinner, not in an oversized bowl. Its richness comes from the soft yolk, and the original proportion of roughly ⅔ cup of consommé to each egg is exactly right.
Advance Preparation
- •Prepare the clarified chicken consommé foundation for Consommé Printanier (No. 601) ahead according to its own entry. Finish its delicate vegetable garnish on the day of service so the greens keep their color and shape.
- •The eggs from Procedure for Poached Eggs (No. 411) may be poached up to 2 hours ahead, cooled promptly in cold water, covered, and refrigerated. Rewarm them only in the reserved consommé immediately before serving.
- •Set out the plates, two saucepans, and slotted spoon before guests sit down. Final assembly takes only a few minutes, but this soup waits poorly once the eggs are warm.
Frequently Asked Questions
Nutrition Information
1 serving (about 196g)
Calories
80 calories
Total Fat
4 g
Saturated Fat
1 g
Trans Fat
0 g
Unsaturated Fat
3 g
Cholesterol
145 mg
Sodium
600 mg
Total Carbohydrates
2 g
Dietary Fiber
1 g
Sugars
1 g
Protein
8 g
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