Clear, intensely flavorful consommé, one of the glories of classical French cooking, makes an elegant start to a formal dinner party. For a clear consommé, the stock must be completely free of grease. For particularly strong consommé, simmer 16 cups (4 quarts) of degreased stock until reduced by half before clarifying it.
Combine in a food processor:
1 small onion, quartered
1 small carrot, peeled and cut into 2-inch pieces
1 small celery stalk, cut into 2-inch pieces
2 tablespoons packed fresh parsley leaves
1/2 teaspoon thyme leaves
Pulse until coarsely chopped. Add:
1 pound boneless, skinless chicken breasts, fat trimmed, cut into 2-inch pieces, or 1 1/2 pounds beef round or rump steak, fat trimmed, cut into 1-inch pieces
Pulse until chopped but not pureed. Remove to a medium bowl. Add:
3 large egg whites
Stir together well. Warm in a soup pot, over low heat:
8 cups Chicken Stock or Classic Beef Stock, or Brown Beef Stock, thoroughly degreased
Whisk in the vegetable mixture. Very slowly bring to a simmer without boiling, occasionally stirring and scraping the bottom of the pot to prevent burning until the egg foam rises to the surface, about 30 minutes. (Be careful not to stir after the broth reaches a simmer.) When the egg foam starts to solidify, make a small hole in the center with the end of a wooden spoon. Continue to simmer very gently until the egg foam mixture is solid, about 30 minutes more. Remove the pot from the heat. Line a sieve with a slightly dampened cheesecloth or dish towel. Gently move the foam to the side of the pot and ladle out the consommé. Strain the consommé through the sieve into a large saucepan. Season with:
