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Consomme Colbert

  • Yield: 4 servings


  • 1 tablespoon butter
  • 1/4 cup carrots, brunoise
  • 1/4 cup celery, brunoise
  • 1/4 cup leeks, brunoise
  • 1/4 cup turnips, brunoise
  • 1 quart chicken consomme
  • 4 small eggs
  • 4 sprigs chervil


  • Heat a saute pan over medium-high heat. Add the butter and melt. Add the brunoise vegetables and saute just until soft, about 3 to 4 minutes. Be careful not to brown the vegetables. Remove from the heat and set aside. Bring the chicken consomme to a simmer. Carefully break the eggs into the hot consomme and poach them in the consomme. Ladle the consomme into 4 bowls and garnish each with 1 of the poached eggs, some of the sauteed vegetables and a sprig of chervil.