Clear Bouillon
- 5 pounds ground beef (from shin)
- 1 pound chopped beef liver
- 1 large onion sliced
- 1 carrot, chopped
- 1 tablespoon chopped parsley
- 4 leeks chopped
- 1 cup chopped celery
- 1 tablespoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 6 quarts water
- 4 egg whites
Put everything except the egg whites into large soup kettle, bring to a slow boil and simmer 4 hours. Strain and cool. Skim off fat. To clear, beat egg whites and add to tock with the crushed shells. Bring to a boil and simmer 15 minutes (be patient, you rascal). Strain through double thickness of cheesecloth using no pressure. A tempting flavor may be given to the clear amber fluid by adding a glass of sherry. This soup will not "jell" because no bones have been used. Serves 18.
Submitted by May 24, 2009
19 min
255 min
274 min