broth · Cooking course

Serves 10

Ingredients

• Beef stock — 2 L, cold
• Celery — 0.5 stalk, finely chopped
• Carrot — 0.5 pc, finely chopped
• Onion — 1 pc, finely chopped
• Egg white — 4 pcs
• Ground beef — 300 g
• Garlic — 2 cloves, finely chopped
• White pepper — 10 g
• Salt — to taste

Instructions

1. Whip the egg whites in a large clean bowl to stiff peaks.

1. Add the garlic, celery, carrot, and onion; fold gently.
2. Add the ground beef and stir lightly.
3. Pour in the cold beef stock through a sieve so no fat reaches the bowl. Stir and transfer to a heavy-bottomed pot.
4. Heat slowly on medium. After some time a thick raft of foam forms on the surface. Poke a small hole through it.

1. Hold the stock at a bare simmer for 20–25 minutes. Through the hole, add the pepper.

1. Strain the consommé once more.