Ingredients
Scale
- 1 smoked beef tongue
- 8 cups beef broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, combine the smoked tongue and beef broth.
- Add carrots, celery, onion, garlic, black peppercorns, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 2 hours.
- Remove the tongue from the broth, peel off the skin, and slice the meat.
- Return the sliced tongue to the broth and stir in fresh parsley.
- Season with salt and pepper to taste before serving.
Notes
- This dish is great for using leftover smoked tongue.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg