- 1 kg lean beef mince
- 2 carrots, chopped
- 1 leek, trimmed and roughly chopped
- 1 fresh thyme sprig, leaves only
- 2 free-range egg whites
- 2 litres fresh beef stock
Mix the beef mince, carrots, leek and thyme in a large saucepan.
Whisk the egg whites in a small, clean bowl until foamy, then add them to the saucepan and mix in well. Stir in a little stock until well combined, then add the remaining stock and stir again.
Heat the pan until the mixture is simmering gently, then continue simmering for about 1 1⁄2 hours, without stirring. During this time, the egg whites will rise to the surface of the consommé and take any impurities with them.
Strain the pan contents through a fine sieve lined with a muslin cloth and collect the strained liquid in a clean saucepan (use the strained meat and vegetables to make a pie or stew). Keep warm.
Cook's note: A consommé is a clear soup made using richly flavoured stock and clarified using egg whites.