Soup with leek, potatoes and tongue
6 servings
30 minutes
Leek, potato, and beef tongue soup is a refined dish of European cuisine, rooted in traditional recipes from French and German gastronomic schools. The delicate, velvety puree soup combines the softness of potatoes, the sweet freshness of leeks, and the rich meaty flavor of the tongue. Its aroma unfolds thanks to a bouquet of garnishes and spices, while toasted cubes of tongue add textural variety. The finishing touch is a poached egg that adds creaminess and sophistication. This soup is perfect for a cozy lunch or special dinner, warming with its rich flavor and elegant presentation.
1
Chop the onion, carrot, 2 stalks of leek, celery stalks, parsley stalks, and a head of garlic (separated into cloves) and place them in a pot. Add a bouquet garni and bring to a boil.
- Onion: 3 heads
- Carrot: 1 piece
- Celery: 4 stems
- Leek: 6 stems
- Parsley: 1 bunch
- Garlic: 1 head
- Bouquet garni: 1 bunch
2
Submerge the tongue in water, reduce the heat to low, and boil for 4 hours. Remove from the broth, cool, peel, and cut into cubes.
- Beef tongue: 2 kg
3
Heat the pan and fry the tongue cubes until golden brown.
- Beef tongue: 2 kg
4
Meanwhile, melt the butter in a saucepan, add the remaining chopped onion, and sauté for 4-5 minutes. Add the finely chopped leek and sauté for 2-3 minutes, then add the pre-cooked and diced potatoes, pour in a liter of water, bring to a boil, and cook for 15 minutes.
- Butter: 150 g
- Onion: 3 heads
- Leek: 6 stems
- Potato: 100 g
- Vegetable oil: 1 tablespoon
5
Pour the soup into a blender, blend into puree, and season with salt and pepper to taste.
6
Boil poached eggs, place one at the bottom of 4 plates, pour the soup, and top each serving with cubes of fried tongue.
- Chicken egg: 4 pieces