Peel the carrots and cut them into large pieces, as well as potatoes, pumpkin, turnip and fennel.
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| Ingredients to make light vegetable consommé: |
| 2 l of water 150 g of carrots 100 g of potatoes 100 g of pumpkin 75 g of turnip 1 Hinojo bulb 1 leek white celery branch with leaves 1 jet of olive oil 4 grains of white pepper 1 branch of parsley salt to decorate 100 g of green beans 2 eggs |
Ingredients to make light vegetable consommé:
2. Clean the leek, eliminate the earthly leaves and the end and leave in two, wash the celery and parsley.
3. Put a large pot covered with two liters of cold water over living fire and chopped vegetables, when it breaks to boil.
4. Add the olive oil, salt and cook, over a slightly softer heat approximately one hour (until half of the broth is consumed).
5. disinfolve the green beans and cut them into a fine julienne longitudinally (in two or three strips each Jew depending on their size).
6. Put them to steamed five minutes or in a little salt water and let cool on a drainer.
7. Cook the two eggs and pass them through cold water, to be able to peel them well.
8. Separate the brothers from the whites and chop the latter, in small knife canes. Crush the yolks in a mortar and reserve these ingredients.
9. strain the broth through a thin grid, so that it goes very clean and put back to the fire in another pot.
10. Add a little broth to the yolks to unfold them well and add to the set. Remove with some rods.
11. Template the soup, rectify salt and pepper and serve in individual cups or bowls, with strips of well distributed beans and the whites chopped.
