Leek and Potato Soup with Crisp Ox Tongue and Poached Egg

A sophisticated leek and potato soup topped with tender, crispy fried ox tongue and a delicate poached egg.

Soup French Cuisine Gourmet Potato Offal Leek Ox Tongue

Estimated Nutrition

Calories

1903.1

kcal / serving

7612.4 kcal total

Carbs

32.2g

per serving

128.8 g total

Fat

153.1g

per serving

612.5 g total

Protein

100.5g

per serving

402.1 g total

Cook Time

270

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Unsalted Butter

piece

Egg

free-range, poached

Butter

knob of butter

Meat

Ox Tongue

NutsSeeds

bunch

Parsley

stalks only

head

Garlic

broken into cloves

piece

Bouquet Garni

OilsFats

Vegetable Oil

for frying

Vegetables

piece

Onion

peeled, diced

piece

Carrot

peeled, diced

stalk

Celery

diced

piece

Leek

diced

piece

Onion

peeled, finely sliced

piece

Leek

finely sliced

piece

Potato

medium, peeled, finely sliced

100

Leek

white part only, finely sliced

100

Potato

peeled, 2cm cubes, boiled until tender

Method

Place diced vegetables, parsley stalks, garlic, and bouquet garni into a large saucepan and cover with water.

Bring to a boil, add the ox tongue, and simmer for 4 hours until the meat is tender.

Remove the tongue, discard skin and fat, chill for 30 minutes, then cut into cubes.

Fry the tongue cubes in a hot pan until golden-brown and crisp.

Melt butter in a saucepan and fry sliced onions for 5 minutes until softened.

Add leeks and fry for 3 minutes, then stir in potatoes and 1 liter of water.

Boil for 15 minutes until potatoes are tender, then blend until smooth and season.

Fry the remaining leeks in butter until soft and season with salt and pepper.

Serve in bowls by layering fried leeks, boiled potato, a poached egg, soup, and crispy tongue.