Things You'll Need:
- 1 lb. turkey breast
- 16 c. degreased turkey stock
- 1 small, quartered onion
- 3 large egg whites
- 1 small stalk celery cut into 2-inch pieces
- 2 tbsp. fresh parsley packed
- Wire Whisks
- Sieves
- Saucepans
- Groceries
- Cheesecloth
- Food Processors
- Soup Pots
- Ladles
- Mixing bowls
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Step 1
Simmer 16 cups of degreased stock in a large pot until reduced by half.
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Step 2
Place onion, carrot, celery, parsley and thyme in a food processor, and pulse until coarsely chopped.
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Step 3
Add turkey breast, and pulse until chopped but not pureed. Put mixture in a bowl, and set aside.
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Step 4
Add eggs to bowl, and stir well.
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Step 5
Warm the reduced amount of stock over low heat.
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Step 6
Whisk in the vegetable mixture, and slowly bring the stock to a simmer without boiling. Stir occasionally, and scrape the bottom of the pot until the egg foam rises. This should take about 30 minutes.
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Step 7
Allow the egg foam to begin solidifying. When it starts to solidify, make a small hole in the center, and continue to simmer gently about 30 minutes or until the foam mixture is solid.
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Step 8
Remove the pot from the heat.
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Step 9
Line a sieve with a damp cheesecloth, gently move the foam to the side of the pot, and ladle out the liquid (this is the consommé).
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Step 10
Strain the consommé through the sieve and into a large saucepan.
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Step 11
Season with salt to taste, heat through and serve.
