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Consomme can be served chilled or hot. To serve it hot, simply ladle individual portions into soup bowls as soon as the consomme is ready. Otherwise, allow the consomme to cool to room temperature, and then chill it in the refrigerator for one to two hours before serving. Chilled consomme is best served alone or simply garnished with fresh herbs. You can serve hot consomme with vegetables to make the soup into a more filling meal or starter. Traditionally, consomme is served with raw or [Blanch-Vegetables|blanched vegetables]] that have been julienned, which means cut into small, thin sticks. Vegetables you can serve with consomme include: Carrots Onions Peppers Broccoli Mushrooms Celery Hot consomme can also be served with meat slices, meat balls, sausage, or dumplings to make it a heartier dish. You can use fish, vegetable, pork, beef, or chicken dumplings, and any kind of sausage or meat you like. Place the meat or dumplings into the serving bowl and ladle hot consomme on top before serving. Make sure meat and dumplings are cooked through before adding the soup, because they will not cook in the consomme. Right before serving the consomme, you can spruce it up by adding chopped fresh herbs as a garnish. Add your vegetables, meat, dumplings, and other additions first, then ladle the soup into the bowl, and then sprinkle the herbs on top. Popular herbs to pair with consomme include: Parsley Chives Rosemary Saffron
Serve it hot or cold. Ladle it over vegetables. Pair it with dumplings or meat. Garnish it with additional herbs. Finished.