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A soup of root vegetables & ox tongue with salsa verde

Method

  • Heat a little oil in a large heavy-bottomed pot and briefly sauté the leeks, onions, celery, swedes and carrots, stirring now and again. 
  • Then add about 2 litres liquid, being made up of the tongue cooking liquid and the stock, and plenty of seasonings. Stir well and gently cook for about 30 mins until the vegies are very tender, adding more stock if necessary. 
  • Add the tongue with the cannellini beans. Stir and bring to the boil. Then turn the heat down and gently simmer for about 5 mins to heat. 
  • Combine the garlic, parsley, mint, dill, capers, anchovies and ground pepper with enough olive oil to form a thickish paste, mashing as you do so. Taste for seasoning. 
  • Serve the soup in individual bowls with a good dollop of the salsa verde on top.

Ingredients

  • olive oil
  • 2 leeks, washed well & diced
  • 2 onions, diced
  • 3 celery stalks, diced
  • 2 swedes, diced
  • 2 carrots, diced
  • ½ cooked ox tongue, cut into thin strips, together with the strained cooking liquid
  • 1-1½ litres chicken stock
  • sea salt & freshly ground pepper
  • 1 can cannellini beans, rinsed & drained (optional)
  • 4 garlic cloves, finely chopped
  • 4 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh dill
  • 2 tbsp capers, rinsed
  • 4-6 anchovies, finely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm