Let Me Clarify . . .

This has been quite an educational weekend. I learned of the presence of two new types of cheese, and the perfect ambient temperature at which to not attempt making pie crust. Today, I learned a third lesson - how to clarify soup broth.

I as reading Elizabeth David's "Is there a Nutmeg in the House?" and came across a recipe for watercress soup. I had all of the ingredients except for the watercress, so I ran out and picked some up.

Earlier on, in a different recipe, Ms. David proscribes a very easy method for clarifying cloudy soup broth to make consomme. [I have now learned from my room mate that this is the same method used to clear-up cloudy wine.] Now, the soup isn't clear, so it really doesn't matter that the broth be, but I wanted to try anyway. I have about 15 pints of chicken stock in my freezer, and grabbed two of them.

I defrosted the chicken stock and brought them to a low boil. I took three egg whites and whisked them with a fork until they were just frothy, then added them to the hot soup. They curdled immediately, and I covered the pot and left it for about 10 minutes.

When I lifted the lid 10 minutes later, there was a thin crust on top, its looks slightly reminiscent of wet dryer lint. I strained the broth through a piece of damped muslin fitted in a strainer. It was as Ms. David said - clear as glass, and a beautiful amber color. I intend to make her tomato consomme recipe, in which this method is used, soon. [I supposed this is probably the method by which consomme is usually made.]

I did use the broth to make the watercress soup, but I'm letting that chill in the fridge over night to eat tomorrow for dinner. I'll have pics then.

By the by, the tart that I made yesterday was delicious cold the day after - even the horrible looking crust. This is definitely something that I will make again, albeit in a tart pan for looks.