Ox tail soup
120 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Purple onion from Zalla
0.25 kg
Leek
2.5 ud
Clarified stock
1.0 l
Pancake batter
0.25 l
Eggs
5.0 ud
Poultry carcasse
0.1 kg
Bones
0.2 kg
Beef ossobuco
0.1 kg
Black peppercorns
0.1 g
Minced meat
0.1 kg
Onion
0.03 kg
Green leek
0.1 ud
Egg whites
0.5 ud
Table salt
1.0 g
Sterilised milk
0.25 l
Butter
0.038 kg
Plain flour
0.1 kg
Eggs
2.0 ud
Table salt
2.5 g
Brandy
0.01 l
Elaboration
For the consommé:
- Boil the tail in cold stock with the soaked and clean chickpeas (they can be inside a grid) and with the vegetables.
- Remove excess fat and foam while boiling, letting it boil until the tail is soft.
- Strain the stock and cool.
- Clarify the resulting stock.
For the garnishing:
- Crumble the tail meat and set aside.
- Prepare some thin pancakes and cut them into thin strips.
- Separate the raw egg yolks at the time of service.
SET UP
- Heat the clarified stock or consommé and arrange in service jars.
- Place the pancake strips and the crumbled tail on a soup plate.
- Arrange a yolk in a butter dish.
Nutritional information (1 portion)
Energy
906.23
kcal
Carbohydrates
40.47
g
Proteins
63.37
g
Lipids
54.13
g
Sugars
9.13
g
Salt (Sodium)
595.21
mg
Folic acid
181.74
ug
Vitamin C
31.18
g
Vitamin A
454.14
ug
Zinc
9.96
mg
Iron
9.14
mg
Calcium
300.26
mg
Cholesterol
503.6
mg
Polyunsaturated fatty acids
3.96
g
Monounsaturated fatty acids
22.19
g
Saturates
22.37
g
Fiber
7.49
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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