- 1.25 litres/2 1 ⁄4 pt beef stock
- 225 g/8 oz extra lean beef mince
- 2 tomatoes, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 2 celery sticks, chopped
- 1 turnip, chopped
- 1 bouquet garni
- 2 egg whites shells of 2 eggs, crushed
- 1 tablespoon sherry
- salt and freshly ground black pepper
Put the stock and beef mince in a heavy saucepan. Add the tomatoes, carrots, onion, celery, turnip, bouquet garni, egg whites, egg shells and plenty of seasoning.
Bring almost to the boiling point, whisking all the time with a flat whisk.
Cover and simmer for 1 hour, taking care not to allow the layer of froth on top of the soup to break.
Carefully pour the soup through a scalded fine cloth such as muslin, keeping the froth back. Repeat if necessary until the liquid is clear. Add the sherry and reheat. Serve hot.