Ingredients
- 4 ounces lean hamburger
- 1 cup finely chopped yellow onion
- 1/4 cup finely sliced leek
- 1/2 cup finely chopped celery
- 1/2 cup peeled, finely chopped carrots
- 1/4 cup chopped fresh thyme (stems leaving)
- 1/4 cup chopped fresh tarragon (stems leaving)
- 1/4 cup chopped fresh parsley (stems leaving)
- 3 cloves garlic clove, peeled and smashed
- Fresh ground pepper
- 8 large egg-whites, gently beaten
- 8 cups chicken stock, defatted
- Optional Garnishes:
- Sour cream, for garnish
- Chopped chives, for garnish
- Lemon slices, for garnish
- Toast points, for garnish
- Diced seeded tomato and finely shredded tulsi leaves
- Thinly sliced mushrooms and minced fresh parsley or chervil
- Small, thin bread models capped with finely shredded Parmesan and toasted
- Diced carrots and fresh peas
- Finely shredded savory crepes
- Lettuce/chervil chiffonade
- Shredded leeks gently Sauteed in butter
Directions
Within the bowl of the mixer. combine the floor meat using the onions, leeks, celery, carrots, thyme, tarragon. parsley, garlic clove, and pepper. Puree on high-speed.
Inside a bowl, combine the egg-whites using the pureed meat mixture. Stir well to combine.
Put the stock inside a large pot and add some "raft" (the pureed meat-egg white-colored mixture). Provide a boil, stirring constantly to avoid the raft from sticking with the underside and sides from the pot. (When the stock originates to some boil, don't stir again.) Reduce to some simmer and puncture an opening in the heart of the raft for that stock to flow through and clarify. Simmer for fifteen minutes. Remove in the heat. Lightly poke an opening within the raft big enough to suit a ladle. Having a ladle, lightly scoop the consomme right into a clean pot or bowl. Strain via a layer of cheesecloth to complete clarifying.
Serve hot with preferred garnish. Alternatively, transfer consomme to some shallow bowl or roasting pan and awesome to 70 degrees. Refrigerate until completely chilled, covering with plastic wrap only if the consomme is awesome enough that no condensation forms around the plastic. Once the consomme is totally cooled, work into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, along with a lemon slice and serve with toast points.
Recipe thanks to Emeril Lagasse, 2001