To Clear Soups
Ingredients
Directions
Prepare
Prepare the stock separately and clarify it.
Cook the vegetables and strain the water they were boiled in.
Add the strained vegetable water to the stock and boil together briefly.
Clarify
Add the egg white or egg shells and boil.
Strain the soup.
Strain again.
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 or egg shells
- Clarifies the stock by collecting cloudy particles as it heats, leaving the broth clear.
- Stock
- Forms the flavourful liquid base of the soup.
- Water from boiled vegetables
- Adds vegetable flavour and aroma to the stock.
The step that matters
Add the egg white or egg shells and boil. The egg white or shells must be stirred into the cold liquid before heating. As it warms, the egg proteins coagulate and trap cloudy particles, which then rise and can be strained away, leaving a clear soup.
“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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