Beef Consommé Soup

Beef consommé is a rich, clear soup made by clarifying beef broth to remove impurities, resulting in a deeply flavorful and elegant dish. It's often served as a starter or used in refined recipes.

Ingredients

• 2 lbs beef chuck bones
• 1 lb ground lean beef
• 2 large egg whites
• 1 medium onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 2 stalks celery, finely chopped
• 1 tomato, peeled, seeded, and chopped
• 1 quart cold water
• 1/2 cup dry white wine
• 1 teaspoon black peppercorns
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt, to taste

Directions

1. Roast beef bones in a 400°F oven for 30 minutes until browned.
2. Combine roasted bones, carrot, celery, onion, tomato, peppercorns, thyme, bay leaf, and cold water in a large stockpot.
3. Bring mixture to a gentle simmer, skim foam frequently, and cook for 4 hours.
4. Strain broth through a fine mesh sieve; discard solids and refrigerate broth overnight.
5. Prepare the clarification mixture by mixing ground beef, egg whites, and finely chopped vegetables in a bowl.
6. Bring 1 quart of the cold broth to a simmer in a large pot.
7. Add the clarification mixture to the hot broth, stirring gently to distribute evenly.
8. Allow the clarification raft to form and simmer gently for 45 minutes without stirring.
9. Carefully pierce the raft, ladle the clear consommé from beneath into a clean container.
10. Season consommé with salt to taste and serve hot.