What is the recipe of veg clear soup?
Consomme is a clear, strong broth often served as the first course of French meals. Consomme is made from stock but is clarified by straining the stock. It can be made from traditional meat stocks or from vegetables. Stock itself is made from lengthy cooking, particularly of vegetables or the bones of meat in order to yield a broth. Traditionally consomme also has egg whites added to it when the stock is cold. The consomme is then reheated and impurities are theoretically supposed to stick to the egg whites. Once the consomme is fully hot, the egg whites tend to form foam at the top. This is pushed to the side and the consomme is then strained again. The result is a clear golden to brown soup. Vegetable consommé Ingredients 2 medium leeks, white part only, diced 2 celery stalks, peeled and diced 4 shallots, coarsely chopped 1 large Tomato, peeled and seeded 3 medium carrots, diced 3 cloves garlic, rough chopped 3 sprigs parsley 10 basil leaves 10 white mushrooms, sliced 1 sprig thyme 2
