15 egg whites
1 pound ground lean chicken
1 onion, small diced
1/2 pound of carrots, small diced
1/2 pound leeks, small diced
1/2 pound celery, small diced
1 cup tomato puree
5 black peppercorns
2 bay leaves
1/2 bunch parsley stems
3 fresh thyme sprigs
1 gallon chicken stock, cold
Salt to taste
Hot sauce to taste
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