Beef Consommé with Tortellini
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Gastrotools
Recipes from professionals
Consommé is a clarified soup, traditionally made from beef marrow bones. You can serve it as is — or use it as a base for an old-fashioned beef soup with meat and semolina dumplings. Or you can do as we do here, and serve it with tortellini — preferably with a mushroom filling. Buy the best you can find at an Italian deli, or make them from scratch yourself. Serves 6.
Servings
: 6
people
Ingredients
5
kg
beef bones
2
onions
2
carrots
1
parsnip
0.25
celery root
2
leek tops
0.25
bunch
thyme
0.25
bunch
parsley
10
black peppercorns
2
bay leaves
1.5
dl
egg whites
200
g
small tortellini
Optional chive blossoms for garnish
Salt
Avoid screen shutting off
Instructions
Place the beef marrow bones in a large pot and pour over cold water until they are well covered.
Step 1/9
Halve the onions and cut the root vegetables into rough cubes.
Step 2/9
Make a bouquet garni from the leek tops, thyme, and parsley, tied together with kitchen twine.
Step 3/9
Add everything to the pot along with the peppercorns and bay leaves, skim again, and reduce the heat.
Step 4/9
Let the pot simmer gently for 4 hours, then strain it and reduce the broth to the desired intensity of flavour.
Step 5/9
Cool the broth and whisk the egg whites into the cold soup. Slowly bring the soup back to a boil, then reduce the heat and let it simmer until the egg whites and impurities have settled on the surface.
Step 6/9
Carefully pour the soup (leaving the egg white "raft" behind) through a fine sieve.
Step 7/9
Taste and adjust with salt.
Step 8/9
Cook the tortellini for about 2 minutes or according to the instructions on the package.
Step 9/9
Divide the tortellini between bowls, pour the consommé over, and garnish with chive blossoms.
