As the season ends for the gardens in NW Ohio you sometimes wonder what can I do, after all the canning and it still is coming off fresh. Here is a soup I like to make.
First the broth/stock
in a 12 quart stock pot
3 pounds of ox tail
5 stocks of celery
1 bulb of garlic (yes the whole thing unpeeled)
1/2 pound spiced sausage (pepper flakes to taste)
5 medium onions peeled and cut in 1/2
8 quarts of water
Kosher salt and cracked pepper to taste
fry the ox tail and sausage in olive oil and butter until a nice brown crust all over, add veggies and water, simmer until ox tail is tender (about 3 hours). Strain out every thing and toss out all the veggies. Seperate the meat from the tiny bones add it back to the broth/stock keep the sausage too! (pssst the dogs love the bones)
Divide this into quarts (about 5) freeze 4 of the quarts for later use.
Soup ingredients
Broth one quart
1/2 pound carrots diced
2 medium onions diced
2 ears of fresh corn off the cob
1/2 head of fresh cabbage
1/4 pound of peas
1/4 pound of green beans cut
1 pound of potatoes diced
In a 8 quart sauce pan add one quart of the meat enriched stock, four quarts of water, add veggies,season with cayanne pepper, hot chili powder, fresh jalepeno,Ancho, serranno and bell peppers (green and red makes a nice color)
Salt (Kosher of course) and cracked black pepper to taste.
Simmer until the veggies are tender
Serve with a pepper enriched Polenta or pepper stuffed cornbread.
Enjoy
Belch!
First the broth/stock
in a 12 quart stock pot
3 pounds of ox tail
5 stocks of celery
1 bulb of garlic (yes the whole thing unpeeled)
1/2 pound spiced sausage (pepper flakes to taste)
5 medium onions peeled and cut in 1/2
8 quarts of water
Kosher salt and cracked pepper to taste
fry the ox tail and sausage in olive oil and butter until a nice brown crust all over, add veggies and water, simmer until ox tail is tender (about 3 hours). Strain out every thing and toss out all the veggies. Seperate the meat from the tiny bones add it back to the broth/stock keep the sausage too! (pssst the dogs love the bones)
Divide this into quarts (about 5) freeze 4 of the quarts for later use.
Soup ingredients
Broth one quart
1/2 pound carrots diced
2 medium onions diced
2 ears of fresh corn off the cob
1/2 head of fresh cabbage
1/4 pound of peas
1/4 pound of green beans cut
1 pound of potatoes diced
In a 8 quart sauce pan add one quart of the meat enriched stock, four quarts of water, add veggies,season with cayanne pepper, hot chili powder, fresh jalepeno,Ancho, serranno and bell peppers (green and red makes a nice color)
Salt (Kosher of course) and cracked black pepper to taste.
Simmer until the veggies are tender
Serve with a pepper enriched Polenta or pepper stuffed cornbread.
Enjoy
Belch!