
Consommé with Star-Shaped Noodles, Carrots, and Peas
Soups • European
Description
A rich yet gentle flavor of the broth combined with vegetables and noodles, reminiscent of a childhood craft project. In the past, such soups were believed to cure all ailments.
Ingredients
- Veal Bones 0 lbs
- Duck wings 20 oz
- Celery stalk 2 pieces
- Lean Beef 20 oz
- Green Peas 10 oz
- Carrot 3 pieces
- Onion 2 heads
- Garlic 1 head
- Vermicelli 5 oz
- Egg white 2 pieces
- Vegetable Oil 0 fl oz
- Bay leaf 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Green peppercorns 5 pieces
Step-by-Step Guide
Step 1
Place the bones and chicken wings, roughly chopped celery stalk, onion, one carrot, and a whole head of garlic on a baking tray. Drizzle with oil and roast for 30 minutes at 430°F.
Step 2
Drain the fat from the baking tray. Pour 3 liters of water over the bones, wings, and roasted vegetables, bring to a boil, then reduce the heat to low and simmer for two hours, skimming off any fat and foam from the surface.
Step 3
Add bay leaves and peppercorns to the broth, and simmer for another half hour. Strain through a fine sieve, and it's even better to use cheesecloth as well. Allow the broth to cool, then use it immediately or further clarify it.
Step 4
Chop fresh onion, one carrot, and celery. Whisk the egg whites of two eggs, then mix everything with the ground meat. Pour in 2 liters of broth and place on the lowest heat. Wait for the meat mixture to rise to the surface, then create a hole in the center of the formed mass to allow steam to escape. Simmer for fifteen minutes, ensuring the boiling is not too intense. Strain the broth through a sieve and cheesecloth, reserving the meat mixture with egg whites and vegetables for another dish.
Step 5
Add the finely chopped carrot and noodles to the broth, and cook for five minutes (if the noodles have a short cooking time, add them later). Add the peas, cook for another three minutes, then season with salt and pepper.
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