Consommé soup







Cook Time

60-70 Min


  • 1.25 litres/21 ⁄4pt beef stock
  • 225g/8oz extra lean beef mince
  • 2 tomatoes, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 1 turnip, chopped
  • 1 bouquet garni
  • 2 egg whites
  • shells of 2 eggs, crushed
  • 1 tablespoon sherry
  • salt and freshly ground black pepper
  • Put the stock and beef mince in a heavy saucepan. Add the tomatoes, carrots, onion, celery, turnip, bouquet garni, egg whites, egg shells and plenty of seasoning.
  • Bring almost to the boiling point, whisking all the time with a flat whisk.
  • Cover and simmer for 1 hour, taking care not to allow the layer of froth on top of the soup to break.
  • Carefully pour the soup through a scalded fine cloth such as muslin, keeping the froth back. Repeat if necessary until the liquid is clear. Add the sherry and reheat. Serve hot.
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