Recipe by Dana McCauley
The second soup offered as part of the 1st class dinner menu on the Titanic was this lovely, delicate & richly flavoured Consommé Olga.
This was the first time I tried to make a consommé and I won't lie, I was nervous. I wanted a perfect crystal clear broth and I was so excited when it worked! This soup is a lot a work but so worth the effort. It is also a perfect make ahead dish that will keep in the fridge for a few days before serving. Serve the soup in warmed bowls and prepare for the oohs and ahhs. You are going to love this soup! Enjoy!
7 cups degreased veal stock or 7 cups beef stock
1 carrot, finely chopped
1 leek, finely chopped
1 celery, finely chopped
1/2 tomato, chopped
1 tablespoon chopped parsley stems
1/4 lb lean ground veal or 1/4 lb lean ground beef
salt and pepper
3 egg whites, beaten until frothy
1/4 cup port wine
For the Garnish
6 large sea scallops
1/2 celeriac, bulb blanched and julienned or 1/2 celery , blanched and julienned
1/4 English cucumber , seeded and julienned
1 small carrot, julienned
1. In tall narrow pot, gently heat stock until body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.
2. Whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. Lower heat to medium-low. Carefully make a vent hole in raft with spoon handle. Simmer consommé gently for 30 minutes.
3. Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port.
4. Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consommé over scallops; arrange celeriac (or celery), carrot, and cucumber decoratively in each bowl. Serve immediately.