15 Thin Soups

Preparation info

  • Difficulty


  • Recipe to Produce

    1 Pint

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 1 Pint U.S.A. Imperial Metric
Shin of beef 8 oz. 8 oz. .25 kilo
Oil 1 tsp. 1 tsp. 1 tsp.
Salt To season To season To season
Carrot 2-in. piece ½ oz. 15 grams
Celery 3-in. stalk ½ oz. 15 grams
Parsnip 2-in. piece ½ oz. 15 grams
Onion 4 thin slices ½ oz. 15 grams
Cold water cups 1 pint 570 milliliters
Bay leaf 1 1 1
Clove 1 1 1
Garlic Size of pea Size of pea Size of pea
Parsley 1 stalk 1 stalk 1 stalk
White of egg 1 1 1


Comment on Method

I’m not at all sure that the famous consommé isn’t on the way out—that is, when it is prepared at home. Yards of bones, a three-gallon pot, and at least twelve hours of pot watching don’t make much sense. In this recipe I have tried to produce a seasoned liquid capable of being used as a soup, stock, or sauce base. You could call it a last-ditch stand by the “do-it-yourselfer” to the can.

Method of Preparation

  1. Chop or mince beef finely.
  2. Finely slice carrots, celery, and parsnips.
  3. Measure water.
  4. Crush garlic.