Consommé is a type of clear, strong, and richly flavored soup made by clarifying ordinary broth or stock. The clarification process traditionally involves simmering the broth with egg whites and lean ground meat, which form a "raft" that traps impurities and results in a perfectly clear liquid. The word consommé means "completed" or "concentrated" in French, reflecting that this soup is a refined, purified version of stock. Consommés are most commonly made from beef, veal, or chicken stock, and have a rich flavor and clear appearance. The soup has more body than regular broth due to its high gelatin content, which comes from collagen in the bones used to make the stock. This gelatin also causes consommé to gel when cooled, making it useful for aspic preparations. Consommé can be served hot as an elegant appetizer, often garnished with finely cut vegetables, or chilled. It is also used as a base for sauces and other soups. There are also culinary variations such as Mexican consomé, which is a flavorful broth often used as a sauce or dip for dishes like tacos and chiles rellenos. This version is typically tomato-based and spiced differently from the classic French consommé. In summary, consommé is a clarified, concentrated broth valued for its clarity, rich flavor, and smooth mouthfeel, often associated with fine dining and gourmet cuisine. It differs from regular broth by being carefully purified and concentrated to perfection. If you'd like, I can also provide a simple recipe or further details on how it's made. Let me know!