This lovely clear soup makes an elegant appetizer for Easter dinner. Be sure to reserve 2 tbsp (25 mL) of the chicken fat when making the stock. Enjoy the leftover crepes with cream cheese and smoked salmon.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In Dutch oven, bring stock to boil.
Meanwhile, in food processor, mince together carrot, celery, onion and mushrooms. Pulse in chicken fat, egg whites, salt, peppercorns and thyme; add to hot stock. Return until just boiling and "raft" forms on surface, stirring occasionally to prevent egg from sticking to bottom of pot, about 10 minutes.
Make small hole in raft. Simmer gently over medium-low heat, stirring and without boiling, until broth is clear and raft begins to sink, 40 to 45 minutes. Let cool for 10 minutes.
Line sieve with damp cheesecloth; place over large heatproof glass measure. Using ladle, break raft and gently ladle (not pour) liquid through cheesecloth to make 6 cups (1.5 L), adding up to 3/4 cup (175 mL) water if necessary. Discard raft. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 1 month.)
Roll up crepes slice 1/4-inch (5 mm) thick. Divide among soup bowls; pour in consomme.
Nutritional facts Per serving: about
- Sodium 339 mg
- Protein 6 g
- Calories 62.0
- Total fat 3 g
- Potassium 216 mg
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
