Method

Place soup bone, chicken and ham in kettle; add 1 gallon cold water. Bring to a boil; reduce heat. Simmer for 4 hours. Stud the onion with cloves; cook in small amount of fat until golden. Add to kettle. Tie parsley, carrot, parsnip and celery together; add to kettle. Season with salt and pepper; bring to a boil. Reduce heat; simmer for 1 hour. Strain broth into large bowl; chill overnight. Remove fat from top; pour jellied broth into kettle, leaving settlement in the bottom of bowl. Stir in egg whites and shells; bring to a rapid boil. Boil for 30 seconds; remove from heat. Skim off all scum and egg whites from top of soup carefully, not stirring soup itself. Pour soup through jelly bag, cheesecloth or muslin; soup should be clear. Stir in Caramel Coloring; serve. Soup may be set aside and reheated just before serving, then stir in Caramel Coloring.

Makes 12 servings.

Caramel Coloring
1 cup sugar
Dash of salt

Mix sugar and 1 tablespoon water in heavy saucepan. cook over low heat, stirring constantly, until sugar is dissolved and dark brown. Add 1 cup water and salt; bring to a boil. Boil for several seconds; cool and strain. Pour into bottle; seal with cork.

Contributor: Shari Dewey

more soup recipes

back to old-fashioned recipes