To Clear Soups
Ingredients
Directions
Prepare
Cool the stock and remove the fat.
Beat the egg white slightly and crush the shell.
Clarify the stock
Add the egg white and shell to the stock.
Heat the stock gradually to boiling, stirring constantly; boil for 5 minutes.
Remove from heat, add 4 cups of cold water for every 2 quarts of stock.
Let it stand for 5 minutes, then strain through thick cotton over a strainer.
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
- Egg white and shell
- Coagulates as it heats, trapping cloudy particles so they can be strained out, clearing the stock.
- Stock
- Forms the base of the soup; its fat is removed first so the final broth stays clear.
The step that matters
Heating the stock gradually while stirring constantly. Heating slowly and stirring keeps the egg white from setting in lumps too early. It should form a raft that gathers impurities, and the stock stays clear rather than cloudy.
“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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