Today was another day of soups. We made a traditional french onion soup and a beef consomme.
The consomme is long process, of insuring the result is a clear broth. This is done through the use of egg white, bring all ingredients to the surface to create a 'raft', which then allows the solids to separate out from the liquid stock, without sediment. Then it is a process of skimming and ensuring you have a clear stock!
Beef Consomme with Thin Savoury Crepes
French Onion Soup was with Croutons and Gruyere Cheese
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