Clear Beetroot Bouillon
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
Directions
- Clean beetroots and cut into small pieces. Rinse a clean dishcloth until all traces of detergent have been removed; line a strainer with the towel and put on top of a large pot. Bring the stock to a boil in a pot. Add beetroot and lemon juice. Cook circa 20 mins on low heat (the stock should not be boiling again after having added the lemon juice).
- Split two eggs. Stir whites until homogeneous. Add to stock while whisking vigorously; reheat until boiling, all the while whisking until the surface is covered in foam. Keep boiling until foam has mostly disappeared (circa 3 mins). Strain through the dishcloth into a big pot. Cool and keep refrigerated until used.
- Whisk yolks and third egg with salt, pepper, and turmeric. Heat butter in small pan and bake a small, thick omelette. Allow to cool. Cut into diamonds. Keep refrigerated until used.
- Reheat bouillon with wine -- take care not to bring to a boil. Add pepper and salt to taste. Serve in soup plates, garnished with omelette diamonds and chopped chives.
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