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1
Drain the juice from the can of salmon into a saucepan.
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2
Break the fish into flakes putting the bones and skin into the saucepan with the juice but setting the flakes to one side.
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3
Peel the prawns.
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4
Put the heads and shells into the saucepan and set the prawns to one side with the salmon flakes.
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5
Add the vegetable stock, onion and bay leaf to the saucepan.
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6
Bring to the boil.
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7
Reduce heat, cover and simmer for 45 minutes.
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8
Remove the consomm?
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9
from the heat and strain it into a jug through a sieve which has been lined with damp muslin.
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10
Wash out the pan and return the consomme to the saucepan, once again passing it through a sieve, lined with clean, damp piece of muslin.
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11
Whisk the egg whites until they form stiff peaks.
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12
Place the consomme over moderate heat and bring to the boil.
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13
Whisking gently, add the egg whites, a spoon at a time into the stock.
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14
When the mixture boils, simmer gently for 10 minutes, without breaking the crust of egg white which will form over the top.
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15
Allow to stand for 5 minutes before straining it for a final time through a sieve lined with dampened muslin.
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16
Re- heat the soup before serving in bowls along with the flakes of salmon, shelled prawns, carrot flowers and sherry, if used.
