Lhardys Famous Consomme Spanish Recipe

Lhardys Famous Consomme Spanish Recipe

Ingredients

• 1 tablespoon Spanish extra-virgin olive oil
• 1 large Spanish onion, cut into ½-inch rings
• 2 pounds veal bones
• 1 3-pound chicken, cut into pieces
• 1 8-ounce fresh (not smoked) ham hock
• ½ pound carrots
• 2 celery stalks
• 1 large leek, halved and well rinsed
• ½ pound ripe plum tomatoes
• ¼ cup coarse sea salt
• 10 egg whites

Method

1. Heat the olive oil in a large saute pan over medium-high heat
2. Add the onion slices and sear on both sides, about 10 minutes (see Tip below)
3. Transfer the onion to a large stockpot
4. Add the veal bones, chicken pieces, ham hock, carrots, celery, leek, tomatoes, and salt and cover with 2 gallons water
5. Bring to a boil over a medium-high flame, then reduce the heat to low and simmer for at least 3 hours, occasionally skimming off any foam that forms on top
6. For a stronger broth, cook up to 5 hours
7. Strain the broth; set the chicken and ham hock aside and reserve for another use
8. Discard the remaining solids
9. Rinse the stockpot and return the strained broth to the pot
10. In a large mixing bowl, whisk the egg whites until they are foamy
11. Add the egg whites to the broth
12. Stirring constantly to prevent the egg whites from sticking to the bottom of the pot, slowly bring the broth back to a boil over medium-high heat
13. Once the broth reaches a boil, reduce the heat to low and simmer for 1 more hour
14. The egg whites will rise to the top and form a raft, picking up any debris left in the broth
15. Do not stir the broth once the raft forms, or the stock will become cloudy
16. Spoon out the raft carefully with a slotted spoon and discard
17. Strain the broth through a cheesecloth-lined colander into a soup tureen

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