Oxtail Soup with Fava Beans from Soup: A Way of Life by Barbara Kafka
Oxtail stock is just another form of beef stock and is fabulous served as a consommé. This is another dividend soup, using the meat left from making the stock and some of the stock. Unfortunately,...
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Ingredients
- Freshly ground black pepper, to taste
- 2 teaspoons kosher salt
- ½ pound (225 g) fine egg noodles
- ¾ pound (360 g) pearl onions, blanched for 1 minute, run under cold water, and peeled
- 2 cups (300 g) bite-sized pieces cooked oxtail meat (reserved from making stock)
- 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water
- 6 cups (1.5 l) Oxtail Stock
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