One that the most typical cooking concerns the difference in between a stock and also a broth. Further confusion is added by the enhancement of consomme. It is often claimed that over there is no difference between a stock and also a broth, or the a stock is a an elaborate broth or angry versa. Most experienced chefs would certainly disagree.

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Like soup? See The finest Soups In the World, through Clifford Wright.

broth is basically a clear soup make by simmering meat and also vegetables (or simply vegetables for a vegetable broth).

This, at very first glance, appears to it is in the exact same as a stock.

Difference in between Broth and also Stock

It is true the the state broth and stock are frequently used interchangeably and it is not always clear there is a well-defined difference, however the generally embraced wisdom is the for a stock, bones and vegetables room simmered, fairly than meat (excepting, of course, a vegetable stock).

Bones are by much the most necessary ingredient in a stock, and using bones renders a share richer and greater in gelatin, which originates from cartilage and also connective tissue, 보다 a broth. Although it is richer, that is no necessarily an ext flavorful.

That is, stocks have actually a much more neutral savory taste 보다 broth, make them an ext versatile for usage as the base of many different sauces or soups.

Most stocks would certainly be reduced and also reinforced in some means before use. 1Gisslen, Wayne. Experienced Cooking: university Version. Hoboken, NJ: Wiley, 2010. Many chefs have a various take top top what top top stocks matches broths, but when a certain meat odor is desired, such together chicken or beef, a broth is preferred.

Or, space there other methods of looking in ~ it?

Apparently so, and also they can be much more cloudy 보다 the cloudiest stock. Take, because that instance, this explanation from Jacob Burton, which appears to do tiny to clear up the issue, pardon the pun:

…a broth is a stock that hasn’t to be strained before serving, when a stock is strained broth used for a an additional purpose prefer reduction sauces, braising, or…to make a broth. V consommé, you begin with a stock, turn it into a broth by including a raft, which then becomes a stock again once it’s strained, and also will then magically turn into a broth as soon as garnished, unless it’s left ungarnished, in which case it stays a stock.You might come throughout the word boullion, as well, and also you room probably familiar with bouillion cubes. Bouillon is really simply the French term because that broth, yet many sources make a distinction, although that is difficult to specify precisely why. A consommé can be a broth or a stock.

Well, that clears it up! ns can’t seem to stop, sorry. Nevertheless of just how muddy his explanation is, Burton displayed the do of a consommé favor a true professional, and also his video appears below. To, perhaps, uncloud the issue, i turn, when again, come the Oxford Companion come Food, by Alan Davidson:

It could be said that broth rectal an intermediate position in between stock and soup. A broth (e.g. Chicken broth) deserve to be eaten as is, conversely, a stock (e.g. Chicken stock) would generally be consumed just as an ingredient in something more complex. A soup, top top the other hand, would usually be much less simple, more ‘finished’, than a broth.

In the last sentence, that is introduce to the reality that while you can eat a broth in that basic kind (and that mentions the usage of broth because that ill people, etc.), when you add something to it, or “fancify” it, a broth is typically then called a soup.

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Chicken consommé v chicken liver mouse and also gnocchi.Image through snekse via flickr

Consommé Definition

A consommé is a broth or stock that has actually been clarified and concentrated, making because that a strong-flavored and perfectly clean soup that not only has actually a wonderful, concentrated flavor, however it is also beautiful to look at. Although plenty of cooks organize that it is the clarify that provides a consommé, that is really the concentration that is many important. The word consommé is a French word that method “perfect” or “to do perfect and complete.” the was first mentioned in so late 18th century cookbooks together a concentrated bouillon provided in sauces or potages. Bouillon is a French means of saying broth, basically, and potage is a word because that soups or “cooked in a pot.”2Willan, Anne. The Country cooking of France. Mountain Francisco: Chronicle, 2007. 3Wright, Clifford A. The best Soups in the World. Hoboken, NJ: john Wiley & Sons, 2010.Only later on in the 19th century to be consommés explained as perfectly clear, fat-free broths. Escoffier noted over 140 consommés in Le overview Culinaire.


There space several techniques used to make a perfectly clarified consomme yet one an extremely effective means is to simmer egg whites and broth together with ground meat, vegetables and herbs. These room all blended together to type a clarification raft, i beg your pardon is added to the broth or stock that the consomme is gift made from. The protein from the egg whites and meat catch the the smallest particles indigenous the broth and the resultant mixture can be strained through wire mesh strainer lined through cheesecloth. 4Peterson, James. Glorious French Food: A Fresh approach to the Classics. Brand-new York: J. Wiley, 2002. 5Wright, Clifford A. The ideal Soups in the World. Hoboken, NJ: man Wiley & Sons, 2010.

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In the excellent video clip below, Jacob Burton demonstrates a chicken consomme. That starts v a really cloudy looking chicken broth and also adds pours it over a clear up raft make from chicken meat, egg whites, and also a basic mirepoix. He climate adds some seasoning and also mixes. Because that further summary see the attach above.