|Nutritional Guidelines (per serving)|
|Servings: 10 bowls (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beef Consommé is a hearty, full-bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional but adds a nice herbal note.
- 1 tablespoon black peppercorns (crushed)
- 4 egg whites
- 4 eggshells (crushed)
- 3 Roma tomatoes (quartered)
- 4 ribs celery (coarsely chopped)
- 1/2 pound premium ground beef (sirloin)
- 1 sprig thyme
- 2 teaspoons salt
- 6 cups veal stock (or beef stock)
Gather the ingredients.
Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy.
In a food processor, pulse together the tomatoes, celery, and ground beef a few times.
Combine the veal or beef stock, the vegetable-beef mixture, the egg mixture, thyme, and salt in a large stockpot and bring to a boil, stirring constantly.
Reduce heat and simmer, without stirring, for 30 to 40 minutes.
Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired.
Serve hot in a bowl.