Consommé

Consommé is a clear soup made by clarifying a richly flavored stock or broth, typically using egg whites to draw out fat and cloudy sediment so the liquid strains clear. The French term comes from a word meaning consumed or finished, marking it as a refined, concentrated broth rather than a plain stock; a 1694 French dictionary defined it as a strong, succulent broth of very well cooked meat. A modern alternative to egg-white clarification uses gelatin filtration. Traditional consommé, made with natural gelatin from the stock, sets into a light gel when chilled, while gelatin-filtered versions do not. The dish traces to France, with the term recorded from at least the 14th century and its modern meaning of a concentrated finished broth established by the 16th century; it entered English usage by around 1815. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/