300 g/11 oz minced beef 1 leek, trimmed and chopped
1 carrot, chopped 1 celery stick, chopped
2 egg whites 2.5 litres/4 1/4pints Meat Stock
4 tablespoons dry sherry (optional)


1.Put the beef, vegetables and egg whites into a saucepan. Pour in the stock and mix well. Gradually bring to the boil, stirring constantly.
2.Reduce the heat and simmer for about 1 hour. Strain through a muslin-lined strainer into a bowl, then ladle into soup bowls.
3.If you want to add extra fragrance, stir 1 tablespoon dry sherry into each bowl.

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