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Ostrich Neck Soup Recipe

Ingredients

How to make it

  • Peel and quarter the vegetables. Save some decorative slices for garnishing.
  • Brown the meat in the butter and oil in a large pot. Add the veggies, flavourants, sherry and the 3 litres of water. Cook, checking that it dooesn't burn, adding water if it runs dry.
  • Remove the meat and strain the soup through a large sieve, discarding the solids.
  • Pick the meat from the bones (they go to the dog) and return the meat to the broth.
  • Refrigerate to solidify the fat which you scrape off.
  • Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter.

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The Cook

capedread Peterborough. Cambridgeshire, GB

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