Goat Root Soup

Goat’s head and root boiled together with roasted Vegetable Recipes. The soup is thickened with roux.

Ingredients:

1 piece of gilt head and root 1 piece of larger onion 200 g of root Vegetable Recipes (celery, carrots, parsley) 2 l water 2 tbsp smooth flour 2 tbsp fat parsley salt

Procedure:

1. Boil the head and root in salted water
2. Add the diced root Vegetable Recipes, including onions, sautéed in fat
3. Cook until the Vegetable Recipes are softened
4. Prepare a separate pot of flour and fat roux, pour it over the soup, stir until smooth and cook for a while, add salt if necessary
5. Add chopped root, peeled and chopped tongue, head meat and lots of parsley to the soup.

Recommendation:

Serve with a savoury roll.

Note:

For the preparation of the stock, see recipe: Porridge.