Clear Soup
A traditional clear vegetable consommé (stock) that is clarified with egg whites for brilliance, enriched with mushroom ketchup, and given a very light body with corn-flour. This recipe produces a rich, amber-colored soup.
Ingredients
- 2 medium Onions, roughly chopped
- 2 medium Carrots, roughly chopped
- 2 stalks Celery stalks, roughly chopped
- 1 small Turnip, roughly chopped
- 2.5 liters Water (Will reduce to approx 2 liters/quarts)
- 2 tsp Dried mixed savoury herbs (Or a fresh bouquet garni of thyme, parsley, and marjoram)
- 0.5 tsp Parisian Essence (Gravy Browning) (Used for amber color)
- 2 large Egg whites (For clarifying the soup)
- 1 tbsp Corn-flour (Cornstarch)
- 2 tbsp Mushroom Ketchup (A traditional thin, savory sauce. Do not substitute with tomato ketchup.)
- 1 tsp Salt (Adjust to taste)
More recipes using Vegetables
Soup
This simple soup recipe from 1900 offers a comforting and classic taste. The soup features strained vegetables, a flavorful stock, and a touch of water, creating a light yet satisfying broth. Serve it hot with croutons or salted wafers for a delightful and easy meal.
Simple Vegetable Soup
A basic recipe for vegetable soup, utilizing various vegetables and simple techniques.
Hare Soup (Imitation)
A rich, savory vegetable soup designed to mimic the flavor of hare soup through the use of root vegetables, port wine, red-currant jelly, and aromatic herbs. A classic Anglo-Indian vegetarian alternative to game soup.
Vegetarian Vegetable Stock
A foundational vegetarian stock recipe from 1900, extracting the goodness of onions, celery, carrots, and turnips. This versatile base can be enriched with mushroom ketchup and herbs, or slightly thickened to create a 'thin gum' consistency for sauces.
Instructions
- 1Wash and roughly chop the onions, carrots, celery, and turnip into medium-sized chunks.
- 2Place the chopped vegetables in a large pot with the water. Bring to a boil, then reduce heat and simmer for 2 to 3 hours to create a strong stock.
- 3Add the mixed savoury herbs and salt. Add a few drops of Parisian essence (gravy browning) until the stock reaches a rich amber color. Strain the stock through a fine sieve into a clean bowl or pot, discarding the vegetables.
- 4Allow the stock to cool slightly (it should not be boiling). Lightly whisk the egg whites until frothy and stir them into the stock. Place the pot back on medium heat and bring to a simmer while stirring occasionally. Once a 'raft' of egg whites forms on the surface collecting impurities, stop stirring and let it simmer gently for 10 minutes. Carefully strain through a muslin cloth or cheesecloth without breaking the raft.
- 5Return the clarified soup to the heat. Mix the corn-flour with a tablespoon of cold water to make a smooth slurry. Stir this into the soup to give it a very light body—it should not be thick like gravy, just less watery. Stir in the mushroom ketchup and serve hot.
You Might Also Like
How to Clear Soup Stock
A method for clarifying soup stock using egg whites and shells to remove impurities, resulting in a clear and flavorful broth.
Consommé Soup
A classic consommé soup recipe.
Modern Consommé
A clarified broth made with beef, veal, and chicken stock, resulting in a rich and flavorful soup.
Macaroni Soup (clear)
A classic Anglo-Indian clear beef consommé garnished with tender pieces of macaroni. This recipe combines a traditional clear soup base made from beef shin with separately boiled macaroni for a light yet comforting starter.