Brunoise
It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.
Yield
6 servingsPrep
25 minCook
70 minReady
95 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
beef stock
|
|
| 2 | each |
egg whites
and shells crushed |
*
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
carrots
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
beef stock
|
|
| 2 | each |
egg whites
and shells crushed |
*
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
carrots
finely diced |
|
| 1 | each |
celery stalks
finely diced |
|
| 2 | each |
scallions, spring or green onions
finely sliced into rings |
|
| 5 | ml |
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.
