Chicken Consommé

James Tanner celebrates the dignified appeal of chicken consommé, lightly flavoured with tarragon leaves and truffle oil
By James Tanner
Chicken Consommé
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 carrot, finely diced
  • 1 leek, white part only, finely chopped
  • 6 egg whites
  • 1 litres chicken stock
  • 10 tarragon leaves
  • 2 plum tomatoes
  • 4 x 175 g chicken breast fillets
  • 4 spring onions
  • truffle oil, to finish


1. Whip the leek and carrot with the egg white and process until froth-like. Tip into a large saucepan.

2. Pour in the chicken stock, set the pan over a low heat and bring to a gentle simmer. The egg white mixture should rise to the top. Make a small hole in the middle of the egg crust and simmer, without whisking, for 10-15 minutes.

3. Add the tarragon leaves and tomatoes to the pan, and pour the hot stock through a sieve which has been lined with muslin cloth. Season to taste and pour into bowls. Float 1 teaspoon of truffle oil on top of each bowl and serve the consommé with crusty bread.

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