Amber Soup
Ingredients
Directions
Clarify the stock
In a pot, combine 1 quart of jellied stock with the unbeaten egg white and broken shell.
Stir well for 1 minute and heat over medium heat, stirring gently until it is smoking hot.
Boil rapidly for 5 minutes, then remove from heat and add a piece of ice or a little cold water to stop the boil.
After 3 minutes, carefully lift the mixture without stirring the dregs and strain through a double cloth in a colander.
Do not press or stir until all liquid has dripped through, then squeeze the cloth over another bowl.
Serve
Heat the cleared soup quickly to a boil and pour into a tureen.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Jellied stock
- Forms the liquid base that becomes the clear soup once clarified.
- Egg white
- Coagulates with the heat and traps cloudy particles so they can be strained out.
The step that matters
Lifting and straining without stirring the dregs. Disturbing the coagulated egg white raft lets cloudy particles pass through the cloth, so the soup stays murky instead of clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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