CookEat Recipe

Consommé Brunoise with Semolina

Name: Consommé Brunoise with Semolina
Ingredients: 907 Gramme Beef shin — Raw beef shin, cut up; 1 Carrot — Medium carrot, sliced; 1 Turnip — Medium turnip, sliced; 1 Onion — Medium onion, sliced; 1 Branch Parsley — Parsley branch, chopped; 1 Garlic clove — Garlic clove, chopped; 1 Branch Celery — Celery branch, chopped; 1 Branch Chervil — Chervil branch, chopped; 1 Branch Leek — Leek branch, chopped; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 10 Black peppercorn — Whole black peppercorns; 1 Clove — Whole clove; 5 Allspice — Whole allspice berries; 1 Sprig Bay leaf — Bay-leaf sprig; 0.25 Teaspoon Thyme — Thyme, estimated from one saltspoon; 1906 source measure retained without conversion; 2370 Millilitre Water — Boiling water, about two and a half US quarts; 1 Carrot — Carrot; 1 Turnip — Turnip; 1 Onion — Small onion; 1 Leek — Leek WHITE part; 1 Branch Celery — Celery; 0.25 Cabbage — Very small cabbage; 28 Gramme Butter — Butter in vegetable pan, one ounce; 0.5 Teaspoon Salt — Vegetable salt; 1906 source measure retained without conversion; 1 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 57 Gramme Semolina — RAW semolina, two ounces; Water — Cold water for initial infusion; Butter — Butter for vegetable covering paper

No52 consommé with braised vegetable dice and raw semolina.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

907 Gramme Beef shinRaw beef shin, cut up
1 CarrotMedium carrot, sliced
1 TurnipMedium turnip, sliced
1 OnionMedium onion, sliced
1 Branch ParsleyParsley branch, chopped
1 Garlic cloveGarlic clove, chopped
1 Branch CeleryCelery branch, chopped
1 Branch ChervilChervil branch, chopped
1 Branch LeekLeek branch, chopped
1 Tablespoon SaltSalt; 1906 source measure retained without conversion
10 Black peppercornWhole black peppercorns
1 CloveWhole clove
5 AllspiceWhole allspice berries
1 Sprig Bay leafBay-leaf sprig
0.25 Teaspoon ThymeThyme, estimated from one saltspoon; 1906 source measure retained without conversion
2370 Millilitre WaterBoiling water, about two and a half US quarts
1 CarrotCarrot
1 TurnipTurnip
1 OnionSmall onion
1 LeekLeek WHITE part
1 Branch CeleryCelery
0.25 CabbageVery small cabbage
28 Gramme ButterButter in vegetable pan, one ounce
0.5 Teaspoon SaltVegetable salt; 1906 source measure retained without conversion
1 Teaspoon SugarSugar; 1906 source measure retained without conversion
57 Gramme SemolinaRAW semolina, two ounces
WaterCold water for initial infusion
ButterButter for vegetable covering paper

Method

Steps

Step 1
Cold-infuse No52 listed raw beef/vegetables/herbs under refrigeration in just-covering water one hour. Bring to heat with gentle stirring for FIVE minutes, add its SEPARATE boiling water, return to boil and simmer covered ninety minutes. Strain through clean sieve/cloth and measure actual FINISHED consommé; do not serve parent cups separately.
Step 2
Use the already measured ONE No52 consommé batch from step 1 and reserve ONE GILL FINISHED for vegetable dice. Dice roots/onion/leek/celery/quarter small cabbage tiny, braise with ounce butter/salt/sugar and allocated gill broth: range boil five minutes then covered oven forty-five minutes under food-safe buttered paper.
Step 3
Transfer all cooked vegetables/liquid ONCE to remaining measured No52, add washed/drained TWO OUNCES raw semolina, boil fifteen-minute guide with stirring until cooked; serve actual soup yield.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe