Smoked goat soup
Posted: Mon Jun 21, 2010 1:47 pm
Made by a mad Irish mate from a recent kill. I had taken the rib section and rubbed with creole seasoning and then hot smoked (hickory) before hand.
INGREDIENTS
Full right or left handed rib section of young goat (you can use backstrap or a leg or whatever - but the rib looks pretty good)
Three tbs virgin olive oil.
One Spanish (red) onion, finely sliced (you must shout "ole" whilst
chopping)
Three cloves of good garlic (not the Chinese or Russian rubbish)
two stalks of celery, (finely diced)
two carrots, (finely diced)
three potatoes (finely diced)
one zucchini (finely diced)
one tin or three fresh tomatoes (chopped)
one cup of green lentils, soaked overnight
three or four cups fresh vegetable or veal or beef stock
two bay leaves
ten large sage leaves, torn
three sprigs of thyme (leaves only)
one tbs good curry powder (or make your own)
tablespoon of blood plum finishing vinegar or another high quality, fruity vinegar.
Salt and black pepper, to taste
METHOD,
(cook for two minutes after each ingredient after the onions is added)
Heat olive oil in a heavy based pot.
Sweat the onions (cook very slowly)
Add salt and pepper to onions whilst cooking
Add bay leaves and other herbs
Add tinned or fresh chopped tomatoes
Add curry powder
Add all the vegetables, except the zucchini
Add two table spoons of plain flour
Add smoked goat rib section
Add vinegar of choice
Add stock
Bring slowly to boil and adjust seasoning
Cook slowly with lid on for up to two hours
After 90 minutes, add zucchini
When the soup is finished, first extract the rib section; trim off the meat and return to soup for a further five minutes.
Serve with crusty bread and eleven pints of Guinness
INGREDIENTS
Full right or left handed rib section of young goat (you can use backstrap or a leg or whatever - but the rib looks pretty good)
Three tbs virgin olive oil.
One Spanish (red) onion, finely sliced (you must shout "ole" whilst
chopping)
Three cloves of good garlic (not the Chinese or Russian rubbish)
two stalks of celery, (finely diced)
two carrots, (finely diced)
three potatoes (finely diced)
one zucchini (finely diced)
one tin or three fresh tomatoes (chopped)
one cup of green lentils, soaked overnight
three or four cups fresh vegetable or veal or beef stock
two bay leaves
ten large sage leaves, torn
three sprigs of thyme (leaves only)
one tbs good curry powder (or make your own)
tablespoon of blood plum finishing vinegar or another high quality, fruity vinegar.
Salt and black pepper, to taste
METHOD,
(cook for two minutes after each ingredient after the onions is added)
Heat olive oil in a heavy based pot.
Sweat the onions (cook very slowly)
Add salt and pepper to onions whilst cooking
Add bay leaves and other herbs
Add tinned or fresh chopped tomatoes
Add curry powder
Add all the vegetables, except the zucchini
Add two table spoons of plain flour
Add smoked goat rib section
Add vinegar of choice
Add stock
Bring slowly to boil and adjust seasoning
Cook slowly with lid on for up to two hours
After 90 minutes, add zucchini
When the soup is finished, first extract the rib section; trim off the meat and return to soup for a further five minutes.
Serve with crusty bread and eleven pints of Guinness