Clear 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)

Instructions

1. 1Wash and roughly chop the onions, carrots, celery, and turnip into medium-sized chunks.
2. 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.
3. 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.
4. 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.
5. 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.