A crystal clear chicken soup poured over flowering jasmine tea and served with cubes of Madeira and balsamic jelly, carrot and fresh chervil.
Preheat the oven to 180'C.
Roughly chop all of the vegetables and set aside about 200g to use for the clarification. Place in a baking dish, drizzle with oil and season with salt and pepper. Roast in the oven until golden brown. Do the same with the chicken bones. Place the roasted chicken bones and vegetables in a large pot, add the thyme, peppercorns and bay leaf and then cover with cold water. Bring to the boil and then reduce the heat and simmer for an hour, skimming any scum from the surface of the liquid. After an hour, pass the stock through a sieve and then return the liquid to the heat and reduce by half. Leave to cool.
Place the remaining 200g vegetables, egg whites, mincemeat and a couple of egg shells in a food processor. Mix to combine and then add this mixture to the stock. Return the mixture to heat and simmer gently for 15 to 20 minutes without stirring. A crust should form on top of the liquid during this time. Take care not to disturb this crust. Pass the liquid through a sheet of muslin and a fine sieve to obtain a completely clear soup.
Peel and finely dice the carrots before blanching in boiling water. Place the sugar, Madeira and the balsamic vinegar in a saucepan and bring to the boil. Reduce by half. Add the agar agar to the pan and stir until completely dissolved. Pour the mixture into moulds and chill until set.
Pick the chervil from the stalk and keep in cold water until ready to serve.
Bring the consomme to the boil and add the jasmine tea. Allow to infuse for 5 minutes. Strain into your serving glasses or bowls. Cut the Madeira and balsamic jelly into cubes and add to the soup, along with a little diced carrot. Finish with a sprig of chervil to finish.
«Take care when straining the consomme, disturb the clarification crust as little as possible to make sure you have a crystal clear soup.»