Boiled goat soup
Boiled goat soup
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Boiled goat soup
Υλικά
For the Goat
- 3.3 lb bone-in goat meat, cut into portions
- 1 garlic clove
- 1 small onion
- 1 leek, white part only
- 5–6 whole black peppercorns
- 2 bay leaves
- Salt
For the Soup
- 3 medium potatoes, cut into large chunks
- 1 small celeriac, cut into large chunks
- 5–6 celery stalks with leaves, roughly chopped
- 6 baby carrots, peeled
- 2 carrots, peeled and cut into large chunks
- 1 yellow onion, roughly chopped
- ½ cup extra-virgin olive oil
- Fleur de sel
- Freshly ground black pepper
- Juice of 1 lemon
Εκτέλεση
Place the goat pieces in a large pot and add enough cold water to cover them. Bring the pot to a boil over high heat and, as foam begins to rise to the surface, skim it carefully.
Add the bay leaves, peppercorns, onion, leek, and garlic. Season with salt, cover the pot, and let the meat simmer over medium heat for approximately 2½ hours, until very tender and beginning to pull away from the bone.
Remove the vegetables used for the initial cooking.
Add the potatoes, carrots, celeriac, and onion. Add the olive oil, fleur de sel, and freshly ground black pepper. Cover and let the soup simmer for approximately 25–30 minutes, until the vegetables are tender and their flavors have fully blended into the broth.
Toward the end of cooking, add the roughly chopped celery and baby carrots. Continue cooking for another 6–7 minutes, allowing them to retain their aroma, flavor, and color.
During cooking, skim the surface again as needed to keep the broth as clear as possible.
Serve the goat with the vegetables and plenty of broth, finished with fresh lemon juice and a drizzle of raw extra-virgin olive oil.
During cooking, skim the soup carefully to keep the broth as clear as possible.
Cut the vegetables into roughly equal-sized pieces so they cook evenly.
Goat meat requires a relatively long cooking time. It is ready when the meat is very tender and easily pulls away from the bone. This is the best indication that it has been properly cooked.
