Sweet Potato Consumme - cooking recipe

Ingredients

1 Tablespoon Olive oil
1/2 Medium Onion, chopped coarsley
1/2 Large Carrot chopped coarsley
1/2 Rib Celery, chopped coarsley
1/4 Small Bulb of Fennel, chopped coarsley
1/3 Cup Leeks, sliced
1 Pound of Sweet Potato Peeled and diced large
1/2 cups white wine
3 1/2 quarts of Cold Rich Vegetable Stock
1 Tablespoon saffron
1 Spring of parsley
1/4 bay leaf
1 sprig of fresh thyme
2 Cups Button mushroom caps diced fine.
1 Sprig Green Onions
6 Egg Whites
Salt and Pepper to taste

Preparation

Preheat an oven to 450 degrees for a conventional oven or 400 degrees for a convection oven. Toss the onions, carrots, celery, Fennel, leeks and sweet potatoes in the olive oil. Place the above ingredients in a shallow baking pan and place in the preheated oven. Bake until the potatoes are brown and fork tender. Remove the pan from the oven and place the pan on the stove top to deglaze (Remove the pan drippings and flavor from the pan). Pour the white wine in the pan and deglaze the pan over moderately high heat, scraping up the brown bits.
Place all of the ingredients from the roasting pan into a gallon sauce pot. Add the cold vegetable Stock, saffron,parsley, bay leaf and thyme. Simmer on a medium flame and Reduce by half. Strain the stock and cool. Place in a half gallon stock pot. Whisk the mushrooms, green onions and Egg whites together and add to the stock. Place to medium heat and simmer for 40 minutes allow the stock to become clarified by the raft. Slowly strain stock and serve.