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Oxtail Soup with Fava Beans


Oxtail Soup with Fava Beans Recipe

Ingredients:
  • ½ pound (225 g) fine egg noodles
  • 6 cups (1.5 l) Oxtail Stock
  • 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water
  • ¾ pound (360 g) pearl onions, blanched for 1 minute, run under cold water, and peeled
  • 2 cups (300 g) bite-sized pieces cooked oxtail meat (reserved from making stock)
  • 2¾ pounds (1.25 kg) fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or 10 ounces (300 g) frozen lima beans, defrosted in a sieve under warm running water and drained (1½ cups)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1079kcal (54%)
Total Fat 22g (33%)
Saturated Fat 7g (34%)
Cholesterol 80mg (27%)
Total Carbohydrate 157g
Dietary Fiber 55g
Sugars 19g
Protein 69g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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