Beef soup with Choux Puffs

20 to 30 black peppercorns

4 large egg whites to keep the tanks

1 lb. plum tomatoes, quartered

1 5-6 ribs of celery, cut to fit the stock pot

½ 1b lean beef

1 tablespoon salt

6 cups beef broth

Celery leaves, for garnish

Diced tomatoes, for garnish

Whisk egg whites beat until fluffy, then add in egg shells, peppercorns, tomatoes and celery. Stir in beefand salt.

Place beef broth in a soup pot or heavy saucepan. Whisk in the egg / beef mixture. Heat to simmer over a medium heat for about 20 minutes. Stirring and scraping the bottom of the pan constantly with a wooden spoon to prevent proteins from sticking to. Reduce heat and gently simmer without stirring for about 30 minutes. In this way, all impurities can climb to the summit. Among them are a clear broth.

Line a large strainer with twoLayers of paper towels and pan with the broth in a large bowl. The broth should be perfectly clear, if it is not to repeat this procedure a second time. Discard all solids.

Bring the consomme to the boil when heated, ladle into bowls and top with choux trains. Garnish with celery leaves and diced tomatoes.

Choux Puffs

½ cup water

½ stick butter

1 / 8 teaspoon salt

½ cup all-purpose flour

2 large eggs

Preheat oven to 425 °, placeOven rack in the center of the oven. Line two baking sheets with parchment paper to interpret.

Combine water, butter and salt in a saucepan and bring to a boil over high heat. Add flour all at once. Cook about 2 minutes, stirring constantly Stir rapidly with a wooden spoon until mixture pulls away from sides of pan. Remove from heat and let cool slightly.

The eggs one at a time, stirring after each addition, until mixture is smooth.

Pour batter into a piping bag with a number 12 tip.(A disposable piping bag with the end slightly cut off works well if you do not have a pastry bag and tip number 12.) Pipe 1 / 3 inch diameter mounds about ½ inch apart on baking sheets. Carefully flat every hill with water moistened finger tip. Bake one sheet at a time. About 12 to 15 minutes or until golden brown. Cool on a rack.

If you need additional features, they can be frozen for about a month. The trains can be up to 2 days ahead of time. To restore clear lines of snow melt andBake in a 350 ° for 5 minutes.

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