To Clarify Stocks Or Soups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 quart clear, liquid-based stock or soup, strained, cooled, degreased, and divided |
1 egg white |
1 egg shell, crushed |
Directions:
1. Combine 1/2 cup stock or soup, egg white, and crushed shell in a small mixing bowl; beat well to combine. Place remaining stock or soup in a Dutch oven; add egg shell mixture, stirring well.
2. Bring to a boil; boil 3 minutes or until a scum forms on surface of soup. Remove from heat; set aside until scum starts to settle. Strain through several layers of damp cheesecloth.
3. Note: Larger quantities of stock or soup may be clarified by increasing egg white and shell proportionately.
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