Clear Soup
- 1 quart brown stock
- 1/4 lb very lean beef, finely chopped
- 1 onion, cut in pieces
- 1 carrot, cut in pieces
- 2 egg whites
- Broken shells of the eggs
Remove the fat from the meat. Chop it finely and put in a basin of cold water, just stirring it to separate it. Let it stand for 5 minutes (be patient, you rascal). Pour into a saucepan with the vegetables, egg whites, broken shells of the eggs and stock. While heating on the stove, whisk it well until it begins to rise up. When it stops rising, let it boil for 2 minutes (be patient, you rascal). Cover closely and let it stand until there is a thick crust on top. Strain through a jelly-bag (or a little more)up cloth. Vegetables cut in small strips or wafers, boiled for approximately ten minutes, may be added before serving.
Submitted by Aug 12, 2009
15 min
30 min
45 min