A Modern Oxtail Soup

Name: A Modern Oxtail Soup
Cuisine: French
Ingredients: 1 cup light cream or half-and-half; 2 tablespoons chopped fresh chives; 1½ tablespoons cornstarch or more as needed; 1 cup light cream or half-and-half; 1 pound mushrooms of your choice, coarsely chopped (black chanterelles and Boleti eduli—porcini—being the best); 1 pound mushrooms of your choice, coarsely chopped (black chanterelles and Boleti eduli—porcini—being the best); 2 teaspoons salt; 1 pound mushrooms of your choice, coarsely chopped (black chanterelles and Boleti eduli—porcini—being the best); ¼ cup dry sherry or Madeira (optional); ¼ cup dry sherry or Madeira (optional); 10 black peppercorns; Meat extract, if needed; Large bouquet garni of 12 parsley stems, 1 Mediterranean bay leaf, and 1 large sprig fresh thyme; 6 cloves garlic, crushed; One 3-inch piece celery rib, chopped; 3 leeks, white and light green parts, well washed and chopped; 3 cloves; Large bouquet garni of 12 parsley stems, 1 Mediterranean bay leaf, and 1 large sprig fresh thyme; Large bouquet garni of 12 parsley stems, 1 Mediterranean bay leaf, and 1 large sprig fresh thyme; Large bouquet garni of 12 parsley stems, 1 Mediterranean bay leaf, and 1 large sprig fresh thyme; 1 cup water; 3 medium-size yellow onions, peeled; 2 small carrots, peeled; 3 oxtails, cut into chunks

Preparation info

FCR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Oxtail soup used to be a rich and heady concoction which pleased the gentlemen in the family enormously when we could still afford to garnish this potage with fresh truffles. Here is a lightened recipe garnished with more affordable mushrooms; prepare the stock twenty-four hours ahead of time for proper and complete defatting.

Ingredients

3 oxtails, cut into chunks
2 small carrots, peeled
3 medium-size yellow onions, peeled

Europe
France
Soup
Gluten-free

Method

Preheat the oven to 350°F. Remove all visible traces of fat from each piece of oxtail; put the pieces of meat, the carrots, and onions in a roasting pan and roast until golden brown, about