Cockpit Consommé

Ingredients

• 2 liters beef broth
• 3 large carrots
• 4 celery stalks
• 2 red chili peppers
• 1 lemon
• 2 onions
• 3 cloves garlic
• 2 bay leaves
• 1 leek
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• 2 tablespoons olive oil

Method

1. Cut 2 carrots in half lengthwise. Cut 3 celery stalks into long strips. Reserve these for plating.
2. Roughly chop the remaining carrot, celery, onion, leek, and garlic.
3. Heat olive oil in a large pot. Sauté onion, garlic, leek, and the chopped carrot and celery for 5 minutes.
4. Add beef broth, bay leaves, sliced chili peppers, vinegar, salt, and pepper. Simmer gently for 40 minutes.
5. Strain the soup to obtain a clear broth.
6. Season with lemon juice and extra pepper or vinegar if needed.
7. Divide the clear soup among 4 deep plates.
8. In each bowl, arrange 3 carrot halves and 3 celery strips diagonally to form a sturdy, rectangular cockpit door, letting them stick out a bit for effect.
9. Garnish with an extra chili ring for added tension.

Serving notes

• Serve with lemon wedges for extra sourness.
• Offer extra chili on the side for more heat.
• Ensure the carrot and celery pieces stand upright in the soup like a door.