Tomato and Celery-Infused Beef Consomme with Tiny Choux Puffs

• 4 large egg whites plus shells, crushed
• 1 lb plum tomatoes, quartered
• 1 lb celery (5 to 6 large ribs), cut into 1-inch pieces
• 1/2 lb lean ground sirloin
• 1 tablespoon kosher salt
• 20 black peppercorns, cracked
• 6 cups veal stock
• Accompaniment: tiny choux puffs
• Garnish: celery leaves and diced seeded peeled tomatoes

1. Whisk egg whites in a large bowl until foamy and add eggshells.
2. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites.
3. Whisk in beef, salt, and peppercorns.
4. Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture.
5. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes).
6. Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.
7. Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through.
8. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.)
9. Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels.
10. Discard solids.
11. Before serving, bring consomme to a boil and season with salt.
12. Ladle into bowls and top with profiteroles and garnishes.

egg whites, tomatoes, celery, lean ground sirloin, kosher salt, black, veal stock, accompaniment, celery

Taken from www.epicurious.com/recipes/food/views/tomato-and-celery-infused-beef-consomme-with-tiny-choux-puffs-105485 (may not work)