Leek, Potato, and Tongue Soup
Soups • European
Description
Leek, Potato, and Tongue Soup
Ingredients
- Onion 3 heads
- Carrot 1 piece
- Celery salt 4 stalks
- Leek 6 stalks
- Parsley 1 bunch
- Garlic 1 head
- Bouquet Garni 1 bunch
- Beef tongue 5 lbs
- Vegetable Oil 1 tablespoon
- Butter 5 oz
- Potato 5 oz
- Chicken Egg 4 pieces
Step-by-Step Guide
Step 1
Slice the onion, carrot, 2 stalks of leeks, celery stalks, parsley stems, and a head of garlic (separated into cloves) and place them in a pot. Add a bouquet garni and bring to a boil.
Step 2
Submerge the tongue in water, reduce the heat to low, and simmer for 4 hours. Remove from the broth, let it cool, peel off the skin, and cut into cubes.
Step 3
Heat a skillet and sauté the diced tongue until golden brown.
Step 4
Meanwhile, melt the butter in a saucepan, add the remaining chopped onion, and sauté for 4–5 minutes. Add the finely chopped leek and cook for 2–3 minutes, then add the pre-cooked diced potatoes and pour in a liter of water. Bring to a boil and cook for 15 minutes.
Step 5
Pour the soup into a blender, blend until smooth, and season with salt and pepper to taste.
Step 6
Poach the eggs. Place one egg at the bottom of each of the 4 bowls, pour the soup over, and top each serving with cubes of sautéed tongue.
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