Name: Oxtail Soup
Yield: Makes 12 Servings
Ingredients: salt; 2 leeks, including 1 inch of green, cut into fine julienne; ½ cup port wine or medium-dry sherry, such as amontillado; ½ cup vegetable oil; 4 pounds oxtail, cut into sections at each vertebra (most oxtail is already sold this way, or you can have the butcher do it); 3 quarts brown beef broth; 1 bouquet garni; 2 medium-size carrots, sliced; 2 medium-size onions, sliced; 2 carrots, cut into fine julienne; 2 medium-size turnips, peeled and cut into fine julienne; ¼ cup tightly packed Italian parsley leaves

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is one of those elegant 19th-century soups that I love to serve at a special dinner party. It’s not difficult to make, but it can be time-consuming because you have to start with a full-flavored beef broth. I think it’s worth the work, and it’s something that your guests are unlikely to have had recently (if ever). This soup also has the advantage of being almost fat-free.

Unlike traditional French and English recipes, which leave the sections of oxtail whole in the soup, for t