Ingredients

Method

• 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

Method

Ingredients

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.

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