Chicken Soup With Egg-Lemon Sauce
August 30, 2017
August 30, 2017
Whip 10 egg whites until frothy. Combine egg whites, 2 lb of lean ground beef, and 12 oz. diced tomatoes in a stockpot. Add 5 quarts of COLD beef broth, add salt to taste, then mix well.

Prepare mirepoix: ½ lb chopped onion, 1⁄4 lb chopped carrot, 1⁄4 lb chopped celery, 2 onions brulee (onions cut in half and caramelized on the cut side), 2 large bay leaves, 1⁄2 tsp dried thyme, 1⁄2 tsp crushed peppercorn, 8 parsley stems, 2 whole cloves.

Put these ingredients in cheesecloth, tie to seal, and put in broth. Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible. Stir occasionally. The beef and vegetable mixture will eventually harden and rise to the top. Do not stir after this has happened. Break a hole in the beef mixture to allow broth to bubble through. Simmer approximately 90 minutes. Strain through cheesecloth, degrease. Adjust seasoning.