Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts:
Ingredients
The whites of 2 eggs
1/2 pint of water
2 quarts of stock
Directions
Boil the stock
Take the whites of 2 eggs, carefully separated from their yolk
Whisk them well together with the water
Add gradually the 2 quarts of boiling stock, still whisking
Place the soup on the fir
When boiling and well skimmed, whisk the eggs with it till nearly boiling again
Draw it from the fire, and let it settle, until the whites of the eggs become separated
Pass through a fine cloth, and the soup should be clear
Note: The rule is, that all clear soups should be of a light straw colour, and should not savour too strongly of the meat; and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot.
All purees should be somewhat thicker. Source: The Book of Household Management by Isabella Beeton (1859)
Soup Maigre
