Fish Consomme with Shrimp Dumplings and Edamame

Ingredients

• 1 large white onion, minced
• 1/2 cup minced lemon grass, packed
• 2 large stalks celery, well scrubbed and minced
• 1 large leek, soaked several times in salt water to remove grit, minced
• 1-ounce fresh ginger root, covering scraped off with the tip of a spoon and minced
• 3/4 pound lean fish scraps and shrimp shells
• 3 egg whites
• 2 quarts fish stock, chilled
• 1 lemon, juiced
• 1 pound edamame (immature soybeans in their pods)
• 1 pound (31-40) shrimp, deveined, shells and tails removed, and all other black veins removed
• 8 egg whites
• 3 scallions, white and tender green parts only, sliced
• Salt and freshly ground black pepper

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