Pronunciation: [kənsˈɒmz] (IPA) 
Consommes is spelled with two 'm's' as it is derived from the French word 'consommé' which is pronounced /kɔ̃.sɔ.me/, with a nasalized 'o' sound, an 's' pronounced as 'z', and a silent 'e' at the end. The English version of the word retains the same pronunciation but adds an extra 'm' to indicate the plural. Consommes are clear broths made from meat or fish and are used as a base for soups and sauces.
Consommé is a type of clear soup traditionally made from a rich, flavorful stock that has been carefully clarified to remove impurities. It is a classic French dish that showcases the essence of its ingredients in a delicate and refined manner. The word "consommé" comes from the French verb "consommer," which means "to consume," indicating that it is intended as a nourishing and satisfying soup.
To create a consommé, a stock is typically made using meats, such as beef or chicken, along with aromatic vegetables, such as onions, carrots, and celery. The stock is slowly simmered for several hours to extract the maximum flavor and richness from the ingredients. Afterward, the stock is carefully strained and clarified through a process that involves using egg whites to attract and trap impurities, resulting in a crystal-clear liquid.
Consommés are often served as a starter or appetizer, and their clarity and intense flavor make them an elegant choice for special occasions or formal dining. They can be enjoyed on their own or accompanied by garnishes such as finely diced vegetables, herbs, thinly sliced meat, or dumplings. Some popular variations of consommé include julienne consommé, made with finely sliced vegetables, and royal consommé, enriched with a mixture of meat or fish mousseline.
Consommés are highly regarded for their refined taste and sophisticated presentation, making them a staple in haute cuisine and culinary circles.
The word "consommé" has its origins in French culinary terminology. It comes from the French verb "consommer", which means "to consume" or "to finish".
In the context of cooking, "consommer" refers to the process of clarifying and concentrating a broth by removing impurities and fat, resulting in a clear, refined liquid. This culinary technique was commonly used in traditional French cuisine, particularly in the creation of clear soups.
Over time, the term "consommé" came to be associated specifically with the clarified broth itself. It is worth noting that the word "consommé" can also be used metaphorically to imply something that is refined, concentrated, or consummate, regardless of its culinary context.
