sf wrote:

>> But beef consomme alone would make a nice light soup course.
>>
> I don't like thin soups.

So you're after a thick-but-light soup? How about adding a bit of cream to
YOUR serving, chilling it until the beef gelatin starts to thicken the soup,
and then whipping it into a kind of Beef Bavarian Cream -- light, fluffy,
and richly beefy, but NOT THIN? :-)

Bob