Turkey Consommé

Name: Turkey Consommé
Cuisine: United States
Ingredients: 3 quarts poultry stock, at room temperature; 1 teaspoon salt; 1 teaspoon black peppercorns; 1 teaspoon whole allspice berries; 1 pound ground uncooked turkey; Handful of parsley stems; ½ cup peeled and coarsely chopped carrots; ½ cup coarsely chopped onion; 1 cup coarsely chopped leeks, whites only; 1½ cups coarsely chopped celery; 6 egg shells; 12 egg whites

Preparation info

Makes
1
gallon

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This clear soup is elegant yet loaded with flavor. It is a perfect starter for a Thanksgiving party where the main course is something other than turkey. Try the optional dumplings; they add a festive dimension. You can freeze what you don’t serve. It will keep 3 months.

Ingredients

12 egg whites
6 egg shells
1½ cups coarsely chopped celery

Americas
United States
Soup
Dinner
Starter
Gluten-free

Method

In the bowl of a food processor fitted with the metal blade, place all the ingredients except the stock. Pulse to combine.
Put the stock in a large pot. Pour in the mixture from the food processor. Stir to mix. Heat slowly, stirring constantly, until the consommé reaches 168 degrees on a thermometer. Stop stirring. A coagulated mass called a raft