Clear soup

Keep it at a gentle simmer rather than a rolling boil, skim off foam and fat, then strain it through a fine sieve lined with muslin. For a very clear consommé, simmer the cold stock with whisked egg whites and finely chopped lean meat until they form a raft, then strain without stirring.

Add cooked noodles, sliced mushrooms, finely cut vegetables, dumplings or shredded cooked chicken shortly before serving. Keep the pieces small and cook them separately if you want the broth to stay clear.

Cool it promptly in a shallow container and refrigerate within two hours; use it within three to four days. Store noodles and other additions separately so they do not soak up the broth.

Yes. Freeze the strained soup in airtight portions, leaving a little room for expansion; it keeps its quality for about three months. Thaw it in the fridge, then bring it to a simmer before serving.

Broth is the liquid made by simmering meat, bones or vegetables; clear soup is a clear broth served as a soup, sometimes with small additions. Consommé is a more carefully clarified, especially clear type of soup.

Clear soup is chiefly broth, while noodle soup includes noodles as a substantial ingredient. Noodle soup has 86 kcal and 11.7 g of carbohydrate per 100 g, compared with 15 kcal and 2.4 g of carbohydrate in clear soup.