Celestine beef consommè soup
Preparation time:180 mins.
A unique tasting recipe thanks to Well Bouillon
- 800 ml water
- Well Granulated Bouillon N. 7 Beef
- 100g ground beef
- 2 egg whites
- Salt and pepper corns
- 1 egg
- 40g flour
- 100 ml whole milk
- 10g finely chopped chives
- 10 ml extra virgin olive oil
Chill the ground beef and egg whites by mixing them with ice and leaving them in the fridge for a few hours.
Make the mixture for the celestine by mixing the egg, flour, milk, salt and finally adding the chives, in a mixer if you wish
Lightly grease a non-stick frying pan with extra virgin olive oil. Heat it well and pour in a part of the celestine mixture. This should be very thin. Once cooked, after a few seconds, turn and cook for a few more seconds on the opposite side.
Put the egg whites and ground beef in cold water, into a large saucepan. Leave it to lightly boil, being careful not to let it get stuck to the bottom of the pan. Add the peppercorns, salt and season with Well Granulated Bouillon N. 7 Beef.
Leave simmering for about 2 hours. Remove all the meat and egg white and, with the help of a cloth, or even better, cheesecloth, to filter the meat broth.
Cut the crepes into small, thin strips and pass them through a pasta machine, to make tagliolini or tagliatelle shaped pasta.
Put them into or a soup plate or tureen, cover with the piping hot consommé and serve immediately.