What French term for a clear soup made from clarified stock?

The French term for a clear soup made from clarified stock is consommé.

Consommé begins with a richly flavored stock or broth, commonly made from beef, veal, chicken, fish, or game. Traditionally, egg whites, ground meat, vegetables, and aromatics are mixed into the cool stock and gently heated. As the mixture cooks, the egg proteins form a raft that traps fat, sediment, and other particles, leaving a clear golden liquid.

The word comes from the French past participle of consommer, meaning “finished” or “completed.” By the sixteenth century, it was used as a noun for a concentrated, clarified broth. In French culinary tradition, consommé can be served hot or chilled, alone or as the foundation for sauces, garnished soups, and stews.

Consommé is often confused with bouillon, but bouillon is simply a broth or stock and need not be clarified. Bisque is usually a smooth, cream-enriched soup traditionally associated with shellfish, while potage is a broad category of thick or puréed soups. Modern chefs may also clarify liquids through gelatin filtration rather than egg whites.