120 min
Type of dish: Soups and creams
Temperature: Hot
Cuisine type: European cuisine
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Oxtail 1.0 kg
Chickpeas 0.12 kg
Purple onion from Zalla 0.25 kg
Leek 2.5 ud
Eggs 5.0 ud
Water 1.5 l
Onion 0.1 kg
Carrots 0.05 kg
Leek 0.2 ud
Bones 0.2 kg
Bay leaf 0.05 g
Thyme 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
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)
Fiber 8.57 g
Saturates 22.4 g
Monounsaturated fatty acids 22.19 g
Polyunsaturated fatty acids 4.03 g
Cholesterol 503.6 mg
Calcium 321.86 mg
Iron 9.5 mg
Zinc 10.05 mg
Vitamin A 480.42 ug
Vitamin C 38.38 g
Folic acid 209.46 ug
Salt (Sodium) 605.37 mg
Sugars 11.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.