Reindeer Tail Soup

A SEASONAL taste for all!

From the Kitchen of: Froggy..


Merry Christmas and Happy New Year!

This dish is very hard on the Reindeer, but you can substitute oxtail or
similar, if you don't like the idea of eating a Christmas icon. This
version of the traditional dish is up market and modern.

1 Reindeer tail
olive oil
1 large carrot
2 sticks celery
1 large parsnip
1 small bulb celeriac
1 stick butter
1 large brown onion
2 bay leaves
water
1 tsp. finely-ground black pepper
1 tsp. sea salt
parsley


Heat the oven to 400F. Run the Reindeer tail through a little olive oil and put it in the oven until the tail browns all over. While the tail is browning, wash the vegetables and dice them very finely. Keep each vegetable in a separate pile. Melt the butter in a pot and fry the onion. Then add all the remaining vegetables, one at a time. Cook them very slowly for about 10 minutes.

Place the Reindeer tail on top of the vegetables, add the bay leaves and pepper, and cover with water to at least 4 inches above the top of the tail. Bring to the boil, then reduce to a simmer. Cook until the meat comes off the bones easily.

Season to taste and serve with lots of finely-chopped parsley.