The French name for a clear soup made from clarified broth is consommé.
Consommé begins with a richly flavored stock or broth, traditionally made from beef, veal, poultry, fish, or game. The liquid is clarified so it becomes exceptionally clear while retaining concentrated flavor. A classic clarification uses egg whites, ground meat, and aromatic vegetables; as the mixture simmers, proteins form a raft that traps fat and sediment.
The word comes from French and originally referred to something “finished” or completed. By the 16th century, it was used for a concentrated, clarified meat broth. Consommé may be served hot or chilled, alone or with garnishes such as vegetables, herbs, dumplings, or custard-like royale.
A common mix-up is treating bouillon as a synonym. Bouillon is ordinary broth or stock, while consommé specifically describes broth that has undergone clarification. Vichyssoise is a chilled puréed soup, and gazpacho is a cold vegetable soup.