Clear Giblet Soup a L’irlandaise

Ingredients

• giblets
• 3 egg whites
• cold water
• ½ bottle sherry
• 3 heads celery (white parts only)
• 4 large leeks
• coarse sea salt to taste

Directions

1. Prepare giblet broth as directed for the previous soup.

2. Trim giblets and place in a soup pot.

3. Skim fat from broth and clarify by mixing in whipped egg whites with cold water.

4. Bring the clarified broth to a boil, then add sherry.

5. Once it boils again, reduce heat and simmer for 20 minutes to set the eggs.

6. Strain the broth through a napkin onto the giblets, reserving 1 quart.

7. In a saucepan, boil the reserved broth with the white parts of celery and leeks cut into 1-inch lengths.

8. Add the boiled vegetables to the giblets, season to taste, and serve.