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Tongue And Vegetable Soup

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Ingredients
  Beef tongue 4 Pound (1 Piece)
  Water 4 Cup (64 tbs)
  Carrots 3 Medium, cut in large pieces
  Onions 2 Medium, cut in large pieces
  Stalk celery 1 Small
  Parsley sprigs 3
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Whole black pepper 10
  Salt 1 1⁄2 Teaspoon
  Sour cream 1 Tablespoon (Commercial)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4998 Calories from Fat 3759

% Daily Value*

Total Fat 418 g642.7%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 7.8 mg2.6%

Sodium 3077.7 mg128.2%

Total Carbohydrates 59 g19.7%

Dietary Fiber 13 g52.2%

Sugars 27 g

Protein 256 g511%

Vitamin A 692.5% Vitamin C 82.1%

Calcium 30.9% Iron 295.6%

*Based on a 2000 Calorie diet

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Tongue And Vegetable Soup Recipe