Lemongrass Ginger Consommé
Soup, a Way of Life
Lemongrass Ginger Consommé
Soup, a Way of Life
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16 (1/2 inch) cubes peeled ginger (5 ounces) 3 (2 inch) pieces bulb end of lemongrass (from 3 stalks) cut across into thin strips 3 (2 inch) pieces from greener end of lemongrass, cut across into thin strips 3 serrano chili peppers, cut across into 1/4 inch slices grated zest of 4 limes 12 cups extra rich chicken broth 1 1/2 tablespoons kosher salt 8 egg whites, lightly beaten, plus shells from 8 eggs, crushed 1 pound ground chicken 1 large tomato cut into 1/4 inch dice 2 tablespoons coarsely chopped cilantro, for garnish 2 limes, each cut into 3 wedges and seeded, for garnish Directions: In a tall narrow stockpot, bring the ginger, lemongrass, chilies, lime zest, and stock to a boil. Lower the heat and simmer for 10 minutes. Remove from the heat and cool. Season with the salt. Mash the egg whites and shells, the ground meat, and the tomato together. Whisk this into the cooled broth. slowly bring the mixture to a boil, stirring frequently with a wooden spoon. As the liquid comes to a boil, the solids will come to the top of the broth, forming a "raft." This will draw the impurities out of the stock to leave a clear broth. When the soup has come to a boil, immediately lower the heat. Poke a hole in the raft and simmer, very slowly, for 15 minutes. The resulting broth should be crystal clear. Disturbing the soup as little as possible, ladle the soup through a sieve lined with a coffee filter rinsed in hot water or a doubled paper towel. Do not press down on the solids. Chill overnight. Sprinkle each serving with 1 teaspoon of chopped cilantro. Pass the lime wedges separately. Makes 7 cups. |