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Ingredients
Christmas Consommé with Celery Root Stars
- Ingredients
- 2 onions
- 400 grams Celery
- 1 stalk Leeks
- 2 carrots
- 4 egg whites
- 300 grams Ground beef
- 1 handful Ice cubes
- 2 parsley
- 1 sprig Lovage
- 1 tsp peppercorns
- 4 Juniper berries
- 4 allspice
- 1 l Beef broth
- salt
- scallions (for garnish)
Peel and trim the onions and chop fine. Trim and chop fine about 300 g (about 10 1/2 ounces) celery root, the leek and carrots. In a soup pot, mix the chopped vegetables with the egg whites, ground beef, ice cubes, parsley, lovage, peppercorns, juniper and allspice berries.
Stir in the cold broth. Bring slowly to a boil, stirring occasionally. Once the soup is boiling, stop stirring and let the meat mixture form a mass that sinks to the bottom of the pot to make a consommé.
Strain the consommé carefully through cheesecloth.
Cut the remaining celery root into thin slices and cut out into star shapes. Blanch in boiling salted water, transfer to a colander, rinse with cold water, and drain.
To serve, put the celery roots stars in soup bowls. Return the consommé to a boil and season with salt. Ladle consommé over the stars and sprinkle with chives.