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.