Sherried Consommé
Consomé al Jerez
Equipment
- roasting pan
- Large pot
- Fine-mesh strainer
- Large bowl
- electric mixer
- Cheesecloth
- Whisk
Ingredients
- 3 pounds beef bones such as shin, with meat on them
- 10 cups water
- 1 large carrot peeled and halved crosswise
- 1 medium onion halved
- 2 sprigs parsley
- Salt to taste
- 4 peppercorns
- ½ teaspoon dried thyme
- 2 scallions or 1 leek trimmed and well washed
- ½ medium turnip trimmed and peeled
- 1 medium stalk celery
- 1 bay leaf
- 2 large egg whites
- 2 tablespoons dry sherry such as Fino
- Chopped scallions green part only, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Place the bones in a roasting pan and roast for 30 minutes, turning once, until browned.
- In a large pot, place the browned bones and all the remaining ingredients except the egg whites, sherry, and chopped scallions.
- Add salt to taste.
- Bring to a boil over high heat and skim off the foam.
- Reduce the heat to low and simmer uncovered until reduced by half, about 5 hours, skimming off the foam as necessary.
- Pass the broth through a fine-mesh strainer and return it to the pot.
- Discard the solids.
- In a large bowl, beat the egg whites with an electric mixer until firm but not stiff.
- Gradually stir the soup into the egg whites.
- Return the mixture to the pot and cook, stirring frequently, over low heat for about 20 minutes.
- This process clarifies the soup.
- Strain the broth through cheesecloth into a bowl, then return it to the pot.
- Add the sherry and season with salt to taste.
- Sprinkle with chopped scallions and serve hot.
Notes & Wine Advice
Wine Advice:
Pair with a light, dry sherry such as Fino or Manzanilla.Nutrition values
Calories: 200 kcal | Carbohydrates: 5 g | Protein: 18 g | Fat: 12 g | Sugar: 2 g