To Clarify Stocks Or Soups

Oxmoor House
about 3 2/3 cups


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1 quart clear, liquid-based stock or soup, strained, cooled, degreased, and divided
1 egg white
1 egg shell, crushed


Combine 1/2 cup stock or soup, egg white, and crushed shell in a small mixing bowl; beat well to combine. Place remaining stock or soup in a Dutch oven; add egg shell mixture, stirring well.

Bring to a boil; boil 3 minutes or until a scum forms on surface of soup. Remove from heat; set aside until scum starts to settle. Strain through several layers of damp cheesecloth.

Note: Larger quantities of stock or soup may be clarified by increasing egg white and shell proportionately.

Created date

February 2010