Brunoise Soup

Technical stages for Brunoise Soup :

• Remove the fat and tie the meat. Crush the bones. Bring the meat and bones into a large pot. Moisten with cold water. Salt with coarse salt. Bring to a boiling pont. Skim.
• Peepl and wash the vegetables. Prepare a bouquet garni with the parlsey, thyme, bay leaf, leek and celery.
• Caramelize the onions in the oven. Keep one onion and stick two cloves in it. Add the flavoured garnishing into the pot. Cook slowly and evenly for 3h30 to 4 hours. Skim and remove the fat juice frequently while cooking. Put the content of the pot through a chinois sieve.
• Set the meat aside for another use.
• Cool quickly the pot.
• Thoroughly remove the fat and nerves, then grind the meat. Finely mince the carrots, green part of the leek, and the celery. Crush the tomatoes.
• Bring together in a large pot the ground meat, flavoured garnishing, tomato paste, egg whites and a bit of cold water.
• Pour gradually in the cooled and skimmed pot onto the clarified ingredients. Slowly bring to a boiling point, constantly stirring. Reduce and cook slowly for an hour.
• In the last minutes, add a the chervil and a bit of crushed pepper. Gently filter the broth in a bain Marie.
• Carefully skim the fat. Check the coloration and seasoning. Bring again to a boiling point. Set aside in a bain Marie.
• Prepare the vegetables:
• Cut in a thin brunoise the carrots, turnips and green beans. Boil separately, refresh and drain.
• Pour the broth on top.