President Harrison Amber Soup
"The Benjamin Harrison's were a soup loving family, with corn soup and fish chowder amongst their favorites. Another favorite served by Mrs. Harrison was “amber soup” which was a hot clear (consomme) soup that she served at White House teas and receptions. It was made from both chicken and ham, along with assorted vegetables Fry the onion in hot fat and stick cloves in it. I'm not doing this, I'm just cooking the onion whole."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (552.9 g)
- Calories 286.2
- Total Fat - 17.3 g
- Saturated Fat - 6.5 g
- Cholesterol - 209.4 mg
- Sodium - 470.7 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.6 g
- Sugars - 3 g
- Protein - 24.5 g
- Calcium - 71.8 mg
- Iron - 3.4 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Simmer the beef, chicken, and ham slowly for 5 hours.
Step 2
Add the whole peeled vegetables and cloves for the last hour of cooking.
Step 3
Strain the soup into an earthen bowl and allow it to rest overnight.
Step 4
Remove the top layer of fat the next day.
Step 5
Take out the jelly, avoiding sediment, and mix with beaten egg whites and shells.(Consomme)
Step 6
Boil rapidly for 30 seconds, then skim off scum and egg whites from the top.
Step 7
Pass through a jelly bag for clarity.
Step 8
Reheat just before serving, adding caramel for color.
Tips
No special items needed.
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