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Oxtail Soup

chef.austin's picture
Ingredients
  Oxtails 1 Pound
  Tomato 1 , chopped
  Carrot 1 , peeled and chopped
  Turnip 1 , peeled and sliced
  Leek 1 , halved and sliced
  Garlic 1 Clove (5 gm), crushed
  Rose wine 1⁄2 Cup (8 tbs)
  Water 6 Cup (96 tbs)
  Dried dill weed 1⁄2 Teaspoon
  Frozen green peas 1⁄2 Cup (8 tbs)
  Chopped fresh basil 1 Tablespoon
Directions

MAKING
1) In a slow cooker, add the oxtails, tomato, carrot, turnip, leek, garlic, wine, water, dill and peas cook covered on LOW for about 4-6 hrs, remove the oxtails from the cooker, chop the meat and discard the bones.
2) Cook covered on LOW for about 2-3 hrs; add the peas about 30 min before serving.

SERVING
3) Garnish with the chopped basil and serve immediately in nice soup bowls.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Basil
Preparation Time: 
30 Minutes
Servings: 
6

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4.141175
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 178 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 45.3 mg15.1%

Sodium 129.8 mg5.4%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2.2 g8.7%

Sugars 7.4 g

Protein 15 g30%

Vitamin A 52.4% Vitamin C 28%

Calcium 4.9% Iron 7%

*Based on a 2000 Calorie diet

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Oxtail Soup Recipe