1815, from French consommé, noun use of past participle of consommer "to consume" (12c.), from Latin consummare "to complete, finish, perfect" (see consummation). The French verb w [..]

A very rich meat or chicken stock (bouillon) which has been clarified, usually with egg white; also a clear bouillon which will jell when cold.

A clarified broth used as a base for sauces and soups.

(kon-somay) – It is from the Latin word “consummare” meaning to “finish perfectly” and “raise to the highest point of achievement.”  Consomme is considered one of the finest of soups.It is a clear sou [..]

A very rich meat or chicken stock (bouillon) which has been clarified, usually with egg white; also a clear bouillon which will jell when cold.

Broth that has been made clear.

A clarified, highly flavorful broth served hot or cold. The broth is clarified using a “raft” of egg whites during preparation. As the whites cook they attract the various sediments like a magnet.

(n) clear soup usually of beef or veal or chicken

clear broth that is made from meat.

n.) - a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat 

clear soup.