Consommé

Name: Consommé
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 350 ml beef stock; 60 g lean minced beef; 1 egg white; 30 g leek; 40 g carrot; 20 g celery; 40 g tomato; 1 sprig thyme; 1 bay leaf; 4 black peppercorns; 0.25 tsp fine sea salt; 1 tsp dry Madeira; 15 g carrot and leek julienne; 2 sprigs chervil

The classic French clear soup: a well-flavoured beef stock clarified with an egg-white and minced beef raft until it runs bright as amber, then finished with a whisper of Madeira and a fine julienne of vegetables. Slow, gentle heat is the whole secret.

Snacks Lunch & dinner 25g+ protein Under 400 kcal Under 20g carbs

80 min20 prep · 60 cookMedium305 kcalper serving

Method

Make sure the 350 ml of beef stock is completely cold and free of fat — skim any set fat from the surface and blot the last traces with kitchen paper. A warm stock will cook the egg white before it can trap the impurities.
In a cold, heavy saucepan (do not put it on the heat yet) combine 60 g of finely minced lean beef, 1 egg white, 30 g of chopped leek white, 40 g of chopped carrot, 20 g of chopped celery and 40 g of chopped tomato, along with the thyme sprig, the bay leaf and 4 crushed peppercorns. Mix hard with a whisk for a minute so the egg white coats everything. Add no salt at this stage.
Pour the cold stock over the mixture and whisk to combine. Set the pan over a low to medium heat and stir slowly and constantly, scraping the base, until the liquid is steaming and just too hot to touch (about 60–70C) — roughly 8–10 minutes. Then stop stirring completely.