Recipe: Clear Tomato Soup (bouillon)

Clear Tomato Soup (bouillon)
rec.food.cooking/Diana Petzar
Adapted from The Boston Cooking School Cook Book - 1943
Serving Size : 8

My grandmother (born in the late 1800's) served a "clear" tomato soup at holiday dinners always (she said it was good for digestion). This is a very similar recipe that I always serve at holiday meals. It can be doubled or tripled and it freezes well. It's a little work, but can be made ahead and warmed for serving. The original recipe called for beef stock but I have also used vegetable stock for a more delicate flavor. The "tomato" taste is subtle. It also lends itself to experimentation in terms of seasoning.

2 (28 oz) cans crushed tomatoes
4 (14.5 oz) cans stock, vegetable or beef
1 small onion -- coarsely chopped
3 - 4 stalks celery w/ leaves -- coarsely chopped
2 carrot -- coarsely chopped
2/3 cup Sherry, very dry
1/4 - 1/2 tsp whole cloves
1/4 - 1/2 tsp peppercorns
1/4 - 1/2 tsp mustard seed

4 aprox. egg whites -- reserve shells (for clearing)

Combine ingredients - bring to boil and simmer 20 min - strain, cool and clear.

To Clear:
Skim fat - taste to season as needed at this point (do not season after clearing) - for every quart add 1 egg white, slightly beaten mixed with 2 teaspoons cold water and a broken egg shell crushed - bring to boil stirring constantly and boil for 2 min - let stand for 20 min over very low heat - strain through several thickness of cheese cloth. Serve hot with a slice of lemon.

NOTES : Keeps well - freezes
Substitute beef stock for vegetable
Other spices to try: Dry Mustard