LIGHT VEGETABLE CONSOME recipe

Ingredients to make LIGHT VEGETABLE CONSOME:

• 2 liters of water
• 150g carrots
• 100g of potatoes
• 100g pumpkin
• 75g turnip
• 1 fennel bulb
• 1 leek
• White celery branch with leaves
• 1 splash of olive oil
• 4 white peppercorns
• 1 sprig of parsley
• Salt
• To decorate
• 100g green beans
• 2 eggs

How to make LIGHT VEGETABLE STOCK:

1. Peel the carrots and cut them into large pieces, as well as the potatoes, the pumpkin, the turnip and the fennel.
2. Clean the leek, remove the earthy leaves and the end and cut in two, wash the celery and parsley well.
3. Put a large covered pot with two liters of cold water over high heat and the chopped vegetables, when it starts to boil.
4. Add the olive oil, salt and leave to cook, on a slightly lower heat for about an hour (until half the broth is consumed).
5. Unthread the green beans and cut them into thin strips lengthwise (each bean into two or three strips depending on its size).
6. Steam them for five minutes or in a little salted water and leave to cool on a colander.
7. Cook the two eggs and pass them through cold water, to be able to peel them well whole.
8. Separate the yolks from the whites and chop the latter into small regular sticks with a knife. Crush the yolks in a mortar and reserve these ingredients.
9. Strain the broth through a fine mesh, so that it comes out very clean and put it back on the heat in another pot.
10. Add a little broth to the yolks to dissolve them well and add to the whole. Remove with a few rods.
11. Temper the soup, season with salt and pepper and serve in individual cups or bowls, with strips of beans well distributed and the whites chopped.