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Fennel, Butter Bean and Ox Tongue Soup with Green Sauce
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Fennel, Butter Bean and Ox Tongue Soup with Green Sauce
I once rather distrusted soup, but I am glad to say I have seen the light. This one has got it all going on, with a green sauce to stir in as you wish. Serve with bread.
- Preparation time: 45 minutes, plus overnight soaking
- Cooking time: 180 minutes
-
Total time:
5 hours 25 minutes, plus overnight soaking
Serves: 8
Ingredients
- 200g dried butter beans
- 1 cured (brined or salted) ox tongue, about 1kg
- 2 carrots
- 1 leek
- 2 celery sticks
- 1 onion
- 2½ garlic heads, 1 halved, 1½ separated and peeled
- 1 tbsp olive oil
- 5 fennel bulbs, thinly sliced
- 3 onions, halved and sliced
- 150ml pastis
- 1.8 litres chicken stock
- Green sauce
- 40g curly parsley, finely chopped
- 40g flat-leaf parsley, finely chopped
- 2 tbsp finely chopped mint
- 1 tbsp finely chopped dill
- 50g anchovy fillets, drained and finely chopped
- 12 garlic cloves, finely chopped
- 2 tbsp nonpareille capers, drained and rinsed
- 60–75ml extra virgin olive oil
Method
- Soak the beans in water overnight. Soak the tongue in water for 2 hours, then transfer to a pan with the carrots, leek, celery, onion and 5 garlic cloves. Bring to the boil and simmer for 3 hours; it should be tender when checked with a knife. Peel the tongue while still warm, then allow to cool.
- Put the butter beans and garlic head in a large pan and cover with water. Bring to the boil, skimming off any scum; simmer for 1 hour until the beans are soft and swollen. Drain and set aside, discarding the garlic.
- Pour the olive oil into a large pan and put on a medium heat. Sweat the fennel, onions and remaining garlic cloves for 20 minutes, till giving but not collapsing. Add the pastis.
- Add enough chicken stock to cover everything, then add the butter beans. What you want is beans in the soup, not a thick, beany soup. Simmer for 15 minutes or so.
- For the sauce, mix everything together, adding enough olive oil to reach a loose consistency. Season with black pepper.
- Cut half the tongue into thin slices and add to the soup (keep the rest for sandwiches). Simmer for a moment, check the seasoning and serve with the sauce.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2326.304kJ 556.0kcal |
|---|---|
| Fat | 33.0g |
| Saturated Fat | 2.0g |
| Sugars | 5.0g |
| Salt | 4.7g |
This recipe was first published in Wed Oct 01 01:00:00 BST 2008.
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