Wednesday, May 21, 2008


serves 6

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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