Tongue And Vegetable Soup Recipe
Ingredients
| 1 beef tongue (3 to 4 lbs.) | ||
| Water | 4 Cup (16 tbs) | |
| 3 medium-sized carrots, cut in large pieces | ||
| 2 medium-sized onions, cut in large pieces | ||
| Stalk celery | 1 Small | |
| Parsley sprigs | 3 | |
| Bay Leaf | 1 | |
| Thyme | 1/4 Teaspoon | |
| Rosemary | 1/8 Teaspoon | |
| 8 or 10 whole black peppers | ||
| Salt | 1 1/2 Teaspoon | |
| Commercial sour cream | ||
Directions
Scrub tongue with a stiff brush and wash well under running water.
Place tongue in a deep kettle.
Add water, carrots, onions, celery, parsley, bay leaf, thyme, rosemary, whole black peppers, and salt.
Bring to a boil, reduce heat.
Cover and simmer slowly for 4 hours.
Remove tongue, discard bay leaf, and chill stock.
Place tongue in a deep kettle.
Add water, carrots, onions, celery, parsley, bay leaf, thyme, rosemary, whole black peppers, and salt.
Bring to a boil, reduce heat.
Cover and simmer slowly for 4 hours.
Remove tongue, discard bay leaf, and chill stock.
Chef
