Radăuți Consommé with Garlic Foam

In a large pot, heat olive oil over medium heat. Add chicken thighs and sear on all sides until lightly browned.

Add carrots, celery, onion, and half of the minced garlic to the pot. Sauté for 5-7 minutes until vegetables are slightly softened.

Pour in water and add parsley stems, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming off any foam that rises to the surface.

Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.

In a clean pot, whisk egg whites until frothy. Gradually whisk in white wine vinegar.

Slowly pour the strained broth into the egg white mixture while gently stirring. This will form a 'raft' on top.

Bring the mixture to a simmer over low heat. Do not stir. The raft will trap impurities, clarifying the broth. Simmer for 30-40 minutes.

Gently ladle the clarified consommé from under the raft, being careful not to disturb the raft. Strain again through a fine-mesh sieve lined with cheesecloth.

In a small bowl, combine sour cream and the remaining minced garlic. Use an immersion blender or whisk vigorously to create a light, airy foam.

Ladle the hot consommé into bowls. Top with a spoonful of garlic-sour cream foam and garnish with microgreens.

Serve immediately and enjoy!