Poultry Consomme with Horseradish Ravioli

Put the chopped carcass in a saucepan with the remaining ingredients, fill with cold water so that the whole is well covered, bubble and simmer gently at low temperature for 2 to 3 hours.

Skim off the rising foam regularly.

At the end, strain the soup through a dish, cool and degrease with kitchen roll.

To clarify, mix the chopped chicken meat with the egg white and the finely chopped vegetables, add to the cold soup, bring to a simmer over a low heat and simmer gently until a compact layer has formed on the surface.

Carefully strain the now perfectly clear consomme through a sieve lined with a dishcloth and season to taste.

Lightly roll the horseradish ravioli in salted water for 2-3 minutes and bring to the table drained in the hot consomme.

Our tip: Use young, tender carrots!

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