Step 1:
You will need

* 5 medium egg whites
* 17 ½ oz lean ground beef , shank, neck or shoulder
* 1 medium onion, chopped
* 1 medium celery stick, cut into chunks
* 1 medium carrot, cut into chunks
* 7 oz tomatoes, chopped
* 5 1⁄3 pt beef stock
* 1 medium onion brulee , almost burnt
* 2 medium bay leaves
* ½ tsp dried thyme
* ½ tsp peppercorns, crushed
* 8 medium parsley stems
* 2 cloves of garlic
* salt to taste
* 1 medium carrot, diced
* 3 ½ oz snow peas, cleaned and cooked
* 2 bowls
* 1 whisk
* 1 spoon
* 1 large pot
* 2 kitchen paper
* 1 cheese cloth
* 1 knife

Step 2:
Whip the egg whites
After separating, whisk the egg whites until they are slightly frothy.
Step 3:
Prepare meat and vegetables
In a large pot, add the egg whites, beef, chopped onions, celery, carrot and the tomatoes. Combine them all together.
Step 4:
Add the stock
Add the cold beef stick and mix thoroughly. Add the onion brulee and the herbs.
Step 5:
Bring to simmering point
Slowly bring the mixture to a simmer over a moderate heat, stirring occasionally. Stop stirring when the meat begins to float to the surface of the liquid.
Step 6:
Continue cooking
Break a hole in the centre of the meat to allow the consomme to bubble through. Continue simmering until the full flavour develops. Around 30 minutes to 1 hour.
Step 7:
Strain the liquid
Once the cooking time is up, strain the liquid through several layers of cheesecloth. Gently lay a corner of a paper towel on the surface to soak up any excess fat.
Step 8:
Season, garnish and serve
Adjust any seasoning if necessary. Garnish with the diced carrots and snow peas. Serve immediate.

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