Ingredients
500g minced beef
4 egg whites
4 egg shells (crushed)
3 tomatoes
3 sticks of celery
1 sprig of fresh thyme
1 tbsp freshly cracked black pepper
1 clove of garlic
4 litres of water
Method
Whisk the egg whites until soft peaks form then stir in the crushed eggshells
Place the tomatoes, celery, garlic, thyme, pepper and garlic into your food processor and blend to a smoothish paste.
Add the mince to the blended vegetable mixture and pulse until all combined.
Pour the mince mix into the egg white and eggshells and mix until a large ball is formed, place this into a large saucepan and cover with the cold water.
With a tight fitting lid bring to a gentle simmer and cook for at least 1 ½ hours (up to about 3 hours maximum)
Gently remove the meat and vegetable mixture and discard then strain the soup through a fine sieve (and muslin cloth if you can get it)
Serve garnished with herb crepe julienne.
Herb crepes.
4 egg yolks
50g rice flour
50g arrowroot
100 ml milk
¼ cup each of dill, basil, and parsley (any mix of herbs)
Method
Mix together all ingredients until a loose crepe batter is formed then fry in a crepe pan one at a time (you should get about 8-10 thin crepes)
|
