Goat Soup with Haricots Verts

Name: Goat Soup with Haricots Verts
Yield: Makes 8 cups (2 l); 4 main-course servings
Cuisine: American
Ingredients: 1 teaspoon kosher salt, or less if using commercial broth; 4½ cups (1.12 l) Goat Stock, Basic Chicken Stock, or commercial chicken broth if using goat; or Beef Stock or, in England beef stock, imported beef or meat stock if using veal; ¾ cup (180 ml) red wine, such as a Côtes du Rhone; ½ pound (225 g) haricots verts or very young string beans, tipped and tailed; 2¾ pounds (1.25 kg) boneless goat meat, cut into 1-inch (2.5-cm) pieces, or an equal amount of veal stew meat, from the shoulder; 2 sage leaves; 2 teaspoons fresh lemon juice; 1 medium onion, cut into thin slices; 1 tablespoon all-purpose flour; 1½ tablespoons olive oil, plus additional if necessary; ½ bay leaf

Preparation info

Makes 8 cups 2 l ) ;
4
main-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

Now, I know most people don’t cook goat. However, those who are blessed with Hispanic butchers may be able to find it.

If goat stock is to be used, it must be made ahead. The soup can be made ahead—say there is goat left from a barbecue—and the beans cooked and added at the last minute. A bowl of Creamy Polenta, passed among the guests, would be welcome.

Ingredients

Americas
United States
Main course
Soup

Ingredients

Method