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Ingredientes
- 400 gm Kangaroo Tail Extra virgin olive oil
- 1 lrg carrot
- 2 stk celery
- 1 lrg parsnip
- 1 lrg onion
- 1 lrg potato
- 2 x bay leaves salt & cracked pepper
- 100 gm butter
- 1 sm bunch chives
Direcciones
- 1. Season tail pcs in extra virgin olive oil, salt and pepper
- 2. Place on tray and brown in oven (approx. 20 min)
- 3. Cut all remaining soup ingredients into small pcs 2mm x 2mm
- 4. In large pot heat butter gently, sweat off onion then add in other vegetables (except potato) for about 3-4 min
- 5. Put Kangaroo tail on top of vegetables
- 6. Cover with water to about 12 cm above bones
- 7. Add in bay leaves, salt and cracked pepper
- 8. Bring to the boil slowly then simmer gently
- 9. When meat is almost ready drop in potato
- 10. Season if necessary
- 11. Serve in large soup bowl and sprinkle with minced chive.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 659g | |
| Calories 1025 | |
| Calories from Fat 719 | 70% |
| Total Fat 81.78g | 102% |
| Saturated Fat 51.56g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 700mg | 29% |
| Potassium 1808mg | 52% |
| Total Carbs 69.95g | 19% |
| Dietary Fiber 11.7g | 39% |
| Sugars 12.54g | 8% |
| Protein 9.23g | 15% |
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