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THE LIGHTEST OF SOUPS and probably the most challenging to make are clear soups or broths like those in this chapter. Our goal here is cook a broth that is full of flavor but still clear. Cloudiness happens when the protein impurities contained in the liquid coagulate or thicken in small bits. Classic clear bouillons, broths, and consommés may be clarified—traditionally done by adding lightly beaten egg white and crushed egg shells to cold broth heating slowly.

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Clear-based broths are versatile and healthy and so easy to concoct.

Because clarifying ...

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