Soups and Stews Recipes - Tomato Consommé Recipe

Ingredients

• 1 onion

• 1 small container pickled, green

• peppercorns

• 1 leek

• 1/2 bunch smooth parsley

• 2 egg whites

• 2 jugs beef stock (broth),

• 500 ml/17 fl oz (2 1/4 cups) each

• 1 bay leaf

• 1 can chopped tomatoes with juice (400 g/14 oz)

• salt

• Sugar

Serves 4

---

Method:

1. Grate the onion finely. Remove the green peppercorns from the brine and crush with a fork. Wash the leek and cut into slices.

2. Coarsely chop the parsley. Mix the egg whites with 500 ml/17 fl oz (2 cups) of cold beef stock (broth).

3. Pour the beef stock (broth) - both that with the egg whites and that without - into a large saucepan. Add the onion, crushed peppercorns, leek, bay leaves, chopped tomatoes and juice.

4. Bring to the boil, stirring frequently. Season to taste with salt and sugar. Reduce the heat and simmer for about 50 minutes without the lid.

5. Line a colander with a clean cotton tea towel and strain the soup. Do not push the vegetables through.

6. Reheat the tomato consommé. Pour into soup bowls and sprinkle with parsley.

Note: Clear tomato soup is quite unusual, but it must be carefully prepared. The soup is clarified by pouring it through a cloth; after that it must not be stirred, nor must the vegetables pushed through the cloth, or the soup will become cloudy.