Oxtail Soup with Fava Beans

Name: Oxtail Soup with Fava Beans
Yield: Makes 12 cups (3 l); 6 main-course servings
Cuisine: British
Ingredients: 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water; 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); 2¾ pounds (1.25 kg) fava (broad) beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or 10 ounces (300 g) frozen lima beans, defrosted in a sieve under warm running water and drained (1½ cups); ½ pound (225 g) fine egg noodles; 6 cups (1.5 l) Oxtail Stock; 2 teaspoons kosher salt; Freshly ground black pepper, to taste

Preparation info

Makes 12 cups 3 l ) ;
6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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, this wonderful soup cannot currently be made in Great Britain.

Ingredients

½ pound (225 g) fine egg noodles
6 cups (1.5

Americas
Europe
United States
United Kingdom
Main course
Soup

Method

Bring a large pot of salted water to a boil. Add the noodles and cook for 4 to 5 minutes. Drain and reserve.

In a medium saucepan, bring the stock to a boil. Stir in the carrots and onions. Return to a boil. Lower the heat and simmer for 8 minutes. Stir in the meat, fava or lima beans, salt, and pepper to taste. Add the noodles. Heat through and serve.