Ostrich Neck Soup
Ingredients
2 1/2 kilogram ostrich neck, cut in joints
1/2 cup butter
1/2 cup oil
3 onions
3 carrots
3 turnips
3 parsnips
2 celery sticks, chopped, leaves added loose
2 sprigs thyme
a few peppercorns, cloves, bay leaves and salt
1/2 cup Old Brown Sherry, Port or Madeira
1/2 cup good soy sauce (optional)
3 litres water
1/2 cup butter
1/2 cup oil
3 onions
3 carrots
3 turnips
3 parsnips
2 celery sticks, chopped, leaves added loose
2 sprigs thyme
a few peppercorns, cloves, bay leaves and salt
1/2 cup Old Brown Sherry, Port or Madeira
1/2 cup good soy sauce (optional)
3 litres water
Methods/steps
Peel and quarter the vegetables
Save some decorative slices for garnishing
Brown the meat in the butter and oil in a large pot
Add the veggies, flavourants, sherry and the 3 litres of water
Cook, checking that it dooesn't burn, adding water if it runs dry
Remove the meat and strain the soup through a large sieve, discarding the solids
Pick the meat from the bones (they go to the dog) and return the meat to the broth
Refrigerate to solidify the fat which you scrape off
Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter
Save some decorative slices for garnishing
Brown the meat in the butter and oil in a large pot
Add the veggies, flavourants, sherry and the 3 litres of water
Cook, checking that it dooesn't burn, adding water if it runs dry
Remove the meat and strain the soup through a large sieve, discarding the solids
Pick the meat from the bones (they go to the dog) and return the meat to the broth
Refrigerate to solidify the fat which you scrape off
Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter
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