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:
- Peel the carrots and cut them into large pieces, as well as the potatoes, the pumpkin, the turnip and the fennel.
- Clean the leek, remove the earthy leaves and the end and cut in two, wash the celery and parsley well.
- Put a large covered pot with two liters of cold water over high heat and the chopped vegetables, when it starts to boil.
- Add the olive oil, salt and leave to cook, on a slightly lower heat for about an hour (until half the broth is consumed).
- Unthread the green beans and cut them into thin strips lengthwise (each bean into two or three strips depending on its size).
- Steam them for five minutes or in a little salted water and leave to cool on a colander.
- Cook the two eggs and pass them through cold water, to be able to peel them well whole.
- 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.
- Strain the broth through a fine mesh, so that it comes out very clean and put it back on the heat in another pot.
- Add a little broth to the yolks to dissolve them well and add to the whole. Remove with a few rods.
- 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.
