Chilled Consomme with Chives
|Beef stock||2 Quart (Cold)|
|Lean ground beef||3⁄4 Pound|
|Carrot||1 Medium, diced|
|Onion||1 Medium, chopped|
|Celery stalk||1 , chopped|
|Leek||1 , chopped|
|Canned tomatoes||1 Cup (16 tbs)|
|Egg whites||3 , slightly beaten|
|Peppercorns||8 , crushed|
|Fresh chopped thyme/1/4 teaspoon dried crushed thyme||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Finely chopped chives||3 Tablespoon|
Pour the stock into a large pot.
Mix together the rest of the ingredients and stir into the cold stock.
Bring slowly to the boil, stirring every 5 minutes.
As soon as the stock reaches the boiling point, reduce heat and simmer without stirring for 1 1/2 hours.
Ladle the stock through a colander lined with rinsed cheesecloth into a clean saucepan.
Add more salt if necessary.
Pour into glasses and chill to set.
Sprinkle chives over each serving.