2 quarts excellent chicken broth
2 to 3 egg whites
3 tablespoons dry sherry
Garnish:
1 green pepper
1/2 red pepper, peeled
2 small zucchini
1 bunch white scallion rings
2 small carrots, peeled
1/3 cup tiny green peas
2 small turnips peeled
Clarifying Stock
Heat 1 1/2 quarts stock. Whisk egg whites well, gradually adding remaining half quart of cold stock to whites, then add the mixture to the hot stock.
Over medium heat, bring pot to a boil. Lower heat to simmer and cook at a simmer 20 minutes. Remove any large scum. Turn off heat and let soup stand 10 minutes. Carefully spoon through chinois or strainer lined with double layers of cheesecloth. Add dry sherry and correct seasoning.
Preparing garnish:
Seed peppers and cut into 1/8-inch julienne. Repeat with zucchini (do not peel), carrots and turnips. Blanch vegetables separately (using a strainer) in boiling salted water and cool in ice bath. Season vegetables and add to the broth. Reheat, correct seasoning and serve.
Thursday, July 06, 2000
