What is the main characteristic of "consommé"?

Consommé is best characterized as a clear soup made from clarified stock. This dish is known for its clarity, which is achieved through a clarification process that typically involves using egg whites and possibly some mirepoix, along with the stock. During cooking, these ingredients coagulate and trap impurities and particles in the liquid, allowing the resulting consommé to be exceptionally clear. The flavor profile of consommé is also rich and concentrated since it is made from well-prepared stock that has been carefully clarified.

In culinary terms, this distinction is important because consommé not only serves as a refined soup course but also as a foundation for various other dishes and presentations within classical French cuisine. The clarity and flavor complexity set it apart from other types of soups, such as cream-based soups or purees, which have different preparation methods and characteristics.