Lemongrass Ginger Consommé

Name: Lemongrass Ginger Consommé
Ingredients: 2 limes, each cut into 3 wedges and seeded; 3 egg whites, lightly beaten, plus shells from 8 eggs, crushed; 1 pound ground chicken; 1 large tomato, cut into ¼-inch dice; 2 tablespoons coarsely chopped cilantro; 12 cups Extra-Rich Chicken Stock; 1½ tablespoons kosher salt; 3 egg whites, lightly beaten, plus shells from 8 eggs, crushed; 3 egg whites, lightly beaten, plus shells from 8 eggs, crushed; Three 2-inch pieces bulb end of lemongrass (from 3 stalks) and three 2-inch pieces from greener end, cut across into thin strips; Sixteen ½-inch cubes peeled ginger (about 5 ounces); Grated zest of 4 limes; 3 serrano chilies, cut across into ¼-inch slices

Preparation info

Makes 7 Cups ; Serves
6
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a jazzier version of a gelled chicken stock.

Ingredients

Sixteen ½-inch cubes peeled ginger (about 5 ounces)
Three 2-inch pieces bulb end of le

Soup
Starter
Gluten-free

Method

In a tall narrow stockpot, bring the ginger, lemongrass, chilies, lime zest, and stock to a boil. Lower the heat and simmer for 10 minutes. Remove from the heat and cool. Season with the salt.

Mash the egg whites and shells, the ground chicken, and the tomato together. Whisk this into the cooled broth. Slowly bring the mixture to a boil, stirring frequently with a wooden spoon. As the l