📝 About This Recipe
This elegant Spanish classic is the pinnacle of refinement, showcasing a crystal-clear beef and poultry broth enriched with the complex, nutty notes of dry Sherry (Jerez). Traditionally served at festive gatherings and grand celebrations in Southern Spain, it represents the art of patience and precision in the kitchen. Every spoonful offers a velvety texture and a sophisticated depth of flavor that warms the soul and awakens the palate.
🥗 Ingredients
The Stock Base
- 500 grams Beef shank with marrow bone (cut into thick chunks)
- 1 piece Chicken carcass (preferably from a free-range bird)
- 1 piece Hen thigh (adds a deeper yellow color and richer fat)
- 1 piece Ham bone (Serrano or Ibérico, well-rinsed)
- 2 pieces Carrots (peeled and halved)
- 1 large Leek (white and light green part only, cleaned)
- 1 piece Celery stalk (with leaves)
- 3 liters Cold water (filtered is best)
The Clarification (The 'Raft')
- 200 grams Lean ground beef (very cold)
- 3 large Egg whites (whisked until frothy)
- 1 small Tomato (chopped)
Finishing and Garnish
- 150 ml Dry Sherry (Oloroso or Amontillado) (high quality)
- 2 pieces Hard-boiled eggs (finely diced)
- 50 grams Serrano ham (finely diced into 'taquitos')
- 6 sprigs Fresh mint (for a traditional aromatic finish)
- to taste Fine sea salt
👨🍳 Instructions
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1
Place the beef shank, chicken carcass, hen, and ham bone in a large stockpot. Cover with the 3 liters of cold water.
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2
Bring the water to a slow boil over medium heat. As it begins to boil, use a slotted spoon to carefully skim off any grey foam (impurities) that rises to the surface.
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3
Once the water is clear of foam, add the carrots, leek, and celery. Lower the heat to the minimum setting; the liquid should barely 'smile' with a tiny bubble every few seconds.
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4
Simmer uncovered for 3 to 4 hours. The liquid should reduce by about one-third, concentrating the flavors.
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5
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids (or save the meat for croquetas). Let the broth cool completely, then refrigerate until the fat solidifies on top.
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6
Remove the solidified fat with a spoon. You now have a 'caldo'. To make it a 'consomé', we must clarify it.
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7
In a bowl, mix the cold ground beef, chopped tomato, and whisked egg whites. This mixture will act as a filter.
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8
Whisk this mixture into your cold, degreased broth. Place the pot over medium heat and whisk constantly until it reaches a simmer.
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9
Stop whisking as the egg and meat mixture rises to the surface to form a 'raft'. Poke a small hole in the raft with a spoon to allow steam to escape.
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10
Simmer very gently for 20 minutes without stirring. The raft will trap all remaining cloudiness.
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11
Carefully ladle the clear liquid out through the hole in the raft, straining it one last time through a clean cloth. The result should be amber and transparent.
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12
Return the clear consommé to a clean pot, bring to a gentle simmer, and stir in the Sherry wine. Season with salt only at this final stage.
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13
Serve piping hot in individual bowls or consommé cups, garnished with the diced egg, ham, and a fresh sprig of mint.
💡 Chef's Tips
Always start with cold water to ensure the proteins release slowly, resulting in a cleaner broth. Never let the broth boil vigorously after the clarification process begins, or the raft will break and make the soup cloudy. Use a good quality Oloroso Sherry; the wine is the star ingredient and cheap 'cooking wine' will ruin the balance. If the ham bone is very salty, soak it in warm water for 30 minutes before adding it to the pot to prevent an oversalted base. For an extra clear finish, rinse your cheesecloth in cold water before straining to remove any loose lint.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Sherry used in the recipe for a perfect flavor bridge. Serve with 'costrones' (small, buttery fried bread cubes) for added texture. Traditionally served as a first course for Christmas Eve (Nochebuena) dinner. Accompany with a side of thin, crispy breadsticks (picos) from Jerez. A light, dry white wine like a Manzanilla also complements the salty-nutty profile of the soup.