Beef Madrilène
Soup, a Way of Life
Beef Madrilène
Soup, a Way of Life
|
12 cups beef stock 6 medium tomatoes, cored and cut into 1 inch cubes 6 egg whites, beaten until slightly frothy 1 teaspoon kosher salt Directions: In a medium saucepan, bring the stock and tomatoes to a boil. Lower the heat and simmer for 20 minutes, or until the tomatoes are very soft. Strain through a damp cloth lined sieve. Return to the pan and allow to cool. Whisk in the egg whites. Bring the liquid slowly to a boil, stirring frequently. As the liquid heats, the egg white will begin to coagulate and rise to the top. Continue stirring until the liquid begins to simmer and a solid mass, or "raft", starts to form on top of the soup. When the liquid comes to a boil, the edges of the mass will fold over. Immediately lower the heat and poke a hole in the center of the mass. Simmer over very low heat until all the egg white has coagulated at the top and the liquid is very clear, about 10 minutes. Remove from the heat. Carefully ladle the soup out of the pot and strain through a damp cloth lined sieve. Leave the bulk of the raft in the pot, and do not push down on any solids in the sieve; just allow to drain naturally. Season with the salt. Serve hot for a delicious elegant first course, or chill for at least 3 hours, or overnight, for a gelled soup. Makes 9 cups. |