Chilled Consomme with Chives Recipe
Ingredients
| Beef Stock | 2 Quart | |
| Lean ground beef | 3/4 Pound | |
| Carrot | 1 Medium, diced | |
| Onion | 1 Medium, chopped | |
| Stalk celery | 1 , chopped | |
| Leek | 1 , chopped | |
| Canned tomatoes | 1 Cup (16 tbs) | |
| 3 egg whites, slightly beaten | ||
| Parsley stalks | 2 | |
| Peppercorns | 8 To taste, crushed | |
| 1/2 tsp fresh chopped thyme or 1/4 tsp dried crushed thyme | ||
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), chopped | |
| Chives | 3 Tablespoon, finley chopped | |
Directions
Pour the stock into a large pot.
Mix together the rest of the ingredients and stir into the cold stock.
Bring slowly to the boil, stirring every 5 minutes.
As soon as the stock reaches the boiling point, reduce heat and simmer without stirring for 1 1/2 hours.
Ladle the stock through a colander lined with rinsed cheesecloth into a clean saucepan.
Taste.
Add more salt if necessary.
Pour into glasses and chill to set.
Sprinkle chives over each serving.
Mix together the rest of the ingredients and stir into the cold stock.
Bring slowly to the boil, stirring every 5 minutes.
As soon as the stock reaches the boiling point, reduce heat and simmer without stirring for 1 1/2 hours.
Ladle the stock through a colander lined with rinsed cheesecloth into a clean saucepan.
Taste.
Add more salt if necessary.
Pour into glasses and chill to set.
Sprinkle chives over each serving.
Chef
