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serves 8
2
quarts beef bouillon
1 quart tomato juice
3 egg whites
1 pound lean
ground beef
1/2 cup diced carrots
1/2 cup diced leeks
1 teaspoon
peppercorns
1/2 teaspoon salt
1 cup peeled diced tomatoes
1 cup
blanched diced fennel
Combine beef bouillon, tomato juice, egg
whites, lean ground beef, diced carrots, diced leeks, peppercorns, and salt and
pepper. Slowly bring to a boil in a saucepan while stirring.
As soon as
raft forms, do not stir any longer.
Simmer for 1 hour. Strain through
cheese cloth.
Garnish with peeled, seeded diced tomato, and blanched diced
fennel.
