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To Clarify Stocks Or Soups

Yield about 3 2/3 cups


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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Homestyle Recipes