Clarified Power Broth

(*) One recipe yields about 2 l of clear soup.

Turn the game meat, carrots and parsley root through the coarse disc of the meat grinder. Rinse and chop the leek and add to the meat and vegetable form with the spices. Add salt and aceto balsamic vinegar and stir into the meat mixture together with the egg whites.

In a saucepan, mix the clarified meat, the ice cubes and the onion halves. Pour in the game stock. Heat, stirring with a spatula at the bottom of the pot to prevent the egg white from setting. When the clear soup comes to a boil, remove the turner and break up the meat pie. Gently simmer on low heat for 30 to 40 min, then strain through a dish spatula.

Good luck!

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