6 egg whites
1 pound ground chicken or duck or lean pork
8 ounces mirepoix, medium dice
1 tablespoon fresh lime juice
2 1/2 quarts white chicken or duck or pork stock, cold
SACHET:
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon peppercorns, crushed
4 parsley stems
2 star anise
2 tablespoons fresh ginger, chopped coarse
2 teaspoons lime zest
3 tablespoons lemongrass, chopped
3 tablespoons shitake mushroom stems
2 thai chile peppers, chopped
4 cilantro stems
soy sauce, to taste
salt and pepper, to taste
sugar, to taste
GARNISH:
8 ounces rice noodles
4 ounces snow peas
4 ounces carrots, lozenge cut
2 ounces shitake mushroom caps, thinly sliced
3 tablespoons fresh cilantro leaves
1 tablespoon fresh mint leaves, chiffonade
2 tablespoons fresh basil leaves, chiffonade
Servings: 8
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, ground meat, mirepoix and lime juice in an appropriate stockpot and stir well.
3. Add the cold stock, mix well and add the sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally.
5. Break a hole in the center of the raft and allow the consommé to bubble through. Simmer until full flavor develops, approximately 1 1/2 hours.
6. Strain the consommé through several layers of damp cheesecloth or a coffee filter, degrease and adjust the seasonings with soy sauce, salt, white pepper and sugar to taste.
7. Rehydrate the rice noodles in hot water, cool in an ice bath, drain and hold for service. Pull the strings from the snow peas, cut them on the bias, blanch, chill in an ice bath, drain and hold them for service. Blanch the carrots, chill them in an ice bath and hold them for service.
8. For each serving, heat a small portion of noodles, snow peas, carrots and mushroom caps by immersing them in boiling water for a few seconds, then place them in soup bowls. Ladle the hot consommé over the vegetables and add fresh herbs to taste.
Yield: 2 quarts
1 pound ground chicken or duck or lean pork
8 ounces mirepoix, medium dice
1 tablespoon fresh lime juice
2 1/2 quarts white chicken or duck or pork stock, cold
SACHET:
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon peppercorns, crushed
4 parsley stems
2 star anise
2 tablespoons fresh ginger, chopped coarse
2 teaspoons lime zest
3 tablespoons lemongrass, chopped
3 tablespoons shitake mushroom stems
2 thai chile peppers, chopped
4 cilantro stems
soy sauce, to taste
salt and pepper, to taste
sugar, to taste
GARNISH:
8 ounces rice noodles
4 ounces snow peas
4 ounces carrots, lozenge cut
2 ounces shitake mushroom caps, thinly sliced
3 tablespoons fresh cilantro leaves
1 tablespoon fresh mint leaves, chiffonade
2 tablespoons fresh basil leaves, chiffonade
Servings: 8
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, ground meat, mirepoix and lime juice in an appropriate stockpot and stir well.
3. Add the cold stock, mix well and add the sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally.
5. Break a hole in the center of the raft and allow the consommé to bubble through. Simmer until full flavor develops, approximately 1 1/2 hours.
6. Strain the consommé through several layers of damp cheesecloth or a coffee filter, degrease and adjust the seasonings with soy sauce, salt, white pepper and sugar to taste.
7. Rehydrate the rice noodles in hot water, cool in an ice bath, drain and hold for service. Pull the strings from the snow peas, cut them on the bias, blanch, chill in an ice bath, drain and hold them for service. Blanch the carrots, chill them in an ice bath and hold them for service.
8. For each serving, heat a small portion of noodles, snow peas, carrots and mushroom caps by immersing them in boiling water for a few seconds, then place them in soup bowls. Ladle the hot consommé over the vegetables and add fresh herbs to taste.
Yield: 2 quarts
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