President Harrison Amber Soup
Created by dienia b on April 10, 2024
- Servings: 12
- Prep Time: 1d
- Cook Time: 4h
- Recipe #42656
Ingredients
- 2 pounds beef soup bone
- 3 pounds chicken (1 whole)
- 8 ounces ham chunk
- 1 onion, peeled
- 2 sprigs parsley
- 1 carrot, peeled
- 1 parsnip, peeled
- 1 stalk celery
- 3 cloves, stuck in onion
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 12 cups cold water (1 gallon )
- 2 eggs, whites, shells
- 1 teaspoon caramel, for coloring
How to Make
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Step 1: Simmer the beef, chicken, and ham slowly for 5 hours.
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Step 2: Add the whole peeled vegetables and cloves for the last hour of cooking.
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Step 3: Strain the soup into an earthen bowl and allow it to rest overnight.
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Step 4: Remove the top layer of fat the next day.
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Step 5: Take out the jelly, avoiding sediment, and mix with beaten egg whites and shells.(Consomme)
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Step 6: Boil rapidly for 30 seconds, then skim off scum and egg whites from the top.
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Step 7: Pass through a jelly bag for clarity.
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Step 8: Reheat just before serving, adding caramel for color.
Nutritional Facts
- 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