Lemongrass ginger

Name: Lemongrass ginger (Consommé)
Yield: Makes 7 cups (1.75 l); 6 first-course servings
Ingredients: 3 serrano chili peppers, cut across into ¼-inch (.5-cm) slices; Grated zest of 4 limes; Three 2- inch (5- cm) pieces bulb end of lemongrass (from 3 stalks) and three 2- inch (5- cm) pieces from greener end, cut across into thin strips; 8 egg whites, lightly beaten, plus shells from 8 eggs, crushed; 12 cups (3 l) Extra-Rich Chicken Stock; 1½ tablespoons kosher salt; Sixteen ½- inch (1- cm), cubes peeled ginger (5 ounces; 150 g); 1 pound (450 g) ground chicken; 2 limes, each cut into 3 wedges and seeded; 1 large tomato cut into ¼-inch (.5-cm) dice; 2 tablespoons coarsely chopped cilantro

Consommé

Preparation info

Makes 7 cups 1.75 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Here is a jazzier version of gelled chicken stock, given bite and energy with Asian seasonings. Look also at Vietnamese Chicken Soup.

Ingredients

Sixteen ½- inch (1- cm), cubes peeled ginger (5 ounces;

Starter
Stock
Soup
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 meat, 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 liqu