Ochsenschwanzsuppe (Oxtail Consommé)

Ochsenschwanzsuppe (Oxtail Consommé)

To ensure that this consommé is absolutely clear, a "raft" of ground beef and egg whites is created to absorb impurities, producing an elegant soup with concentrated flavor. See the recipe for Ochsenschwanzsuppe (Oxtail Consommé) »Todd Coleman

To ensure that this consomme is absolutely clear, chef Alexander Kroll of the Widder Hotel in Zurich creates a "raft" of ground beef and egg whites to absorb impurities, producing an elegant soup with concentrated flavor. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.