Clear vegetable consommé (Consommé de légumes)

1. In a large pot, put the vegetable stock on to cook with the sliced carrot, the diced celeriac, the sliced leek and the halved onion.

2. Add the halved tomatoes, the parsley, the thyme and the bay leaf, and season with salt and pepper.

3. Simmer gently for about 40 minutes so the vegetables give up their flavour.

4. Strain the soup through a fine sieve (or muslin cloth) for a clear broth; press the vegetables to extract the juices.

5. To clarify, whisk the beaten egg whites into the lukewarm broth and heat slowly: the whites gather the floating particles, then set on top as a raft – lift it off carefully and strain the soup again.

6. Serve the brilliantly clear consommé hot, perhaps with tiny diced vegetables.

Tip: The essence of a consommé is the crystal-clear, intense broth – clarifying with egg white is the classic trick. Never boil it, only simmer, or it will turn cloudy again.