Recipe

Clear Beetroot Bouillon Recipe

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Ingredients

Directions

Step #1 Clean beetroots & cut into small pieces.
Step #2 Rinse a clean dishcloth until all traces of detergent have been removed; line a strainer with the towel & put on top of a large pot.
Step #3 Bring the stock to a boil in a pot.
Step #4 Add beetroot & lemon juice.
Step #5 Cook circa 20 mins on low heat (the stock should not be boiling again after having added the lemon juice).
Step #6 Split two eggs.
Step #7 Stir whites until homogeneous.
Step #8 Add to stock while whisking vigorously; reheat until boiling, all the while whisking until the surface is covered in foam.
Step #9 Keep boiling until foam has mostly disappeared (circa 3 mins).
Step #10 Strain through the dishcloth into a big pot.
Step #11 Cool & keep put in the fridged until used.
Step #12 Whisk yolks & third egg with salt, pepper, & turmeric.
Step #13 Heat butter in small pan & bake a small, thick omelette.
Step #14 Allow to cool.
Step #15 Cut into diamonds.
Step #16 Keep put in the fridged until used.
Step #17 Reheat bouillon with wine -- take care not to bring to a boil.
Step #18 Add pepper & salt to taste.
Step #19 Serve in soup plates, garnished with omelette diamonds & sliced chives.
Enjoy the Clear Beetroot Bouillon recipe

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