Brunoise

95 minutes Prep: 25 minutes Cook: 70 minutes

52 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	cups	beef bouillon
2	each	egg whites	and shells crushed
1	cup	water
2	tablespoons	butter
1	each	carrot	finely diced
1	each	celery stalks	finely diced
2	each	scallions, spring or green onions	finely sliced into rings
1	teaspoon	salt and black pepper	or to taste

Directions

Pour the bouillion into a large pot.

Be careful not to allow any sediment to be added.

Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells.

Bring the stock to a boil and simmer for 1 hour.

Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth.

You now have a clear consomme.

Melt the butter in a small saucepan and add the finely diced and sliced vegetables.

Spoon 2 or 3 Tablespoons of the consomme over the vegetables, cover the pan, and braise the vegetables slowly for about 10 minutes or until tender.

To serve, reheat the consomme and garnish it with the braised vegetables.

Season to taste with salt and black pepper.

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Categories this recipe belongs to

Cheese
Soups

Nutrition Facts

Serving Size 71g

Amount per Serving

Calories 52 75% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 947mg	39%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	38%		Vitamin C	3%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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