*  Exported from  MasterCook  *

             Chicken Consomme With Lemon Thyme And Asparagus

Recipe By     : Caprial's Cafe--on PBS TV
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Pound         ground chicken
                        = white meat only
   1                    onion -- finely diced
   2                    leeks -- finely diced
   2                    celery stalks -- finely diced
   1                    carrot -- finely diced
   1      Tablespoon    chopped fresh lemon thyme
     1/2  Teaspoon      cracked black pepper
                        Zest of 1 lemon
   6                    egg whites -- beaten until frothy
   6      Cups          Chicken Stock
  16                    asparagus stalks -- trimmed
                        blanched for 2 or 3 minutes
                        =(depending on size)
                        Salt
                        black pepper to taste

  Consomme is a clear soup that is fortified with meat and vegetables, which add flavor. 
The egg whites clear the stock and leave you with a beautiful soup.
 This is a very elegant way to start any meal, or you can add shredded chicken for a soup that
 is a light meal in itself. In a large bowl, combine chicken meat, onion, leeks, celery, carrot
, 1 1/2 teaspoons of the lemon thyme, pepper, and lemon zest and mix well.
 Add egg whites and mix well. Add vegetable mixture to cold stock and place
 in a large stockpot. Place on low to medium heat and bring to a boil, stirring
 often so that the vegetable mixture does not stick to the bottom and burn
 Once the stock has come to a boil, stop stirring. The vegetable mixture wil
l form a clump or "raft" on top of the liquid. Let the mixture boil gently for 1 hour
. Don't boil it too hard or the raft will break apart.  At the end of 1 hour, turn off the
 stove and allow the soup to sit for 10 minutes. Strain soup through a fine strainer
 lined with a paper coffee filter, discarding the vegetables. To serve, reheat soup
 with the remaining 1 1/2 teaspoons of lemon thyme, and season with salt and pepper. 
Place 4 spears of asparagus in each serving bowl. Pour hot soup over asparagus and serve immediately
. Serves four. 

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