Do you need a great consomme recipe? Whether you're looking for a clear broth for dietary reasons, or you're looking for a light soup to serve as a first course, this traditional broth may be just what you are looking for. Read on to learn how to make consomme, step by step.

• Add a splash of lemon juice of sherry to the consomme

• Garnish with sauteed diced carrots

• Season to taste with salt and pepper

Consomme is a full flavored clear broth made from both chicken and beef. A basic beef stock is made, using chicken stock instead of water. After the broth is made, it needs to be clarified to get the perfectly clear appearance that is characteristic of consomme.

• 1 1/2 pounds beef soup bones
• 3 pounds lean soup beef
• 1 cup carrots, peeled and sliced
• 1 celery rib, chopped (with leaves)
• 1 cup onion, chopped
• 1 medium white turnip, peeled and chopped
• 1 bouquet garni, containing thyme, bay, parsley, and peppercorns
• 2 teaspoons sugar
• Salt, if desired
• 8 cups chicken stock

1. Combine all ingredients in a soup pot.
2. Bring to a boil.
3. Reduce heat to a simmer, and cook, covered, for 3 hours.
4. Strain the consomme through a colander to remove any large pieces of meat or vegetables.
5. Refrigerate overnight.

You'll need an egg white, egg shell, and cheesecloth to clarify the consomme.

1. Crush the egg shell
2. Remove and discard any congealed fat from the broth.
3. Pour the stock into a saucepan.
4. Combine egg white and 2 tablespoons of water.
5. Add the egg white and water mixture to the consomme.
6. Add the crushed egg shell to the consomme.
7. Bring the stock to a boil for 2 minutes.
8. Reduce heat to low, and leave, undisturbed, for 20 minutes.
9. Strain the consomme through a double layer of cheesecloth.
10. Refrigerate or reheat and serve.