How do fancy restaurants get their consomme so clear? Well, there is the old school egg white and raft technique, which adds flavour as well as clarifying. There is also a much newer method called gelatin clarification. Gelatin clarification can be done with any liquid that you want to come out clear.
You add bloomed gelatine to your hot liquid, which will melt it. Set it solid in the fridge. Freeze it solid. Remove from the freezer, place the block over a cheesecloth lined strainer or perferated pan, over another solid pan. Once it is fully defrosted. All the gelatine will have kept the solids above the cheesecloth, and your clear, gelatine free liquid will be at the bottom. This can be used to make all kinds of cool things, such as clear chocolate water, and clear soups.
If you intend on doing this with a true consomme, I would recommend that you make a proper raft and cook it out as well as doing the gelatin clarification.
