4 Serves
74 Mins
Finely dice the onion, carrots, and celery to create a mirepoix.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
60 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
528 mg / 4,700 mgSodium
1858 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat and sauté the mirepoix until softened.
Add the beef stock and bring to a gentle simmer, then stir in the egg whites to begin the clarification process.
Strain the soup through a fine-mesh sieve lined with cheesecloth into a clean pot, ensuring no solids remain.
Season the consommé with salt and black pepper to taste and serve immediately while hot.
3
g36
g14
g
