Had a stressful day? Don’t worry, soon you will feel your cares melt away as you enjoy soothing spoonfuls of UCOOK’s hearty ostrich soup, layered with onions, potatoes & carrots, elevated with fresh cream. Perfected with toasted baguette rounds and topped with crispy onions. Soup’s up, Chef!
Peppered Ostrich Soup
Peppered Ostrich Soup
with toasted baguette rounds
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potato
- Baguette
- Baguettes
- Beef
- Beef Stock
- Carrot
- Crushed Black Peppercorns
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Ostrich Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 4-5 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 2-3 minutes.
SOUP
Dilute the stock with 400ml of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 15-20 minutes. Stir in the cream and simmer until warmed through, 2-3 minutes. Remove from the heat and season.
CRISPY Onions
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy Onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 4-5 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 2-3 minutes.
SOUP
Dilute the stock with 800ml of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 15-20 minutes. Stir in the cream and simmer until warmed through, 2-3 minutes. Remove from the heat and season.
CRISPY Onions
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy Onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 5-6 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 3-4 minutes.
SOUP
Dilute the stock with 1.2L of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 20-25 minutes. Stir in the cream and simmer until warmed through, 3-4 minutes. Remove from the heat and season.
CRISPY Onions
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 6-8 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy Onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 5-6 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 3-4 minutes.
SOUP
Dilute the stock with 1.4L of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 20-25 minutes. Stir in the cream and simmer until warmed through, 3-4 minutes. Remove from the heat and season.
CRISPY Onions
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 6-8 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy Onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Peppered Ostrich Soup?
The preparation time for Peppered Ostrich Soup with toasted baguette rounds is between 25 and 45 minutes.
What is the total time required to make Peppered Ostrich Soup with toasted baguette rounds?
The total time required to make Peppered Ostrich Soup with toasted baguette rounds is between 40 and 60 minutes.
How many servings does Peppered Ostrich Soup provide?
4 servings
What are the main ingredients in Peppered Ostrich Soup?
Baby Potato, Baguette, Baguettes, Beef, Beef Stock, Carrot, Crushed Black Peppercorns, Fresh Cream, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Ostrich Chunks
What is the nutritional information of Peppered Ostrich Soup?
Calories: 968, Carbs: 134 grams, Fat: grams, Protein: 57.3 grams, Sugar: 23.9 grams, Salt: 1339 grams
How do I prepare Peppered Ostrich Soup?
SOUP STARTER: Return the pot to medium heat with all the ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 4-5 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 2-3 minutes. SOUP: Dilute the stock with 800ml of boiling water. Add the diluted stock and the browned ostrich to the pot. Simmer until the veggies are cooked through, 15-20 minutes. Stir in the cream and simmer until warmed through, 2-3 minutes. Remove from the heat and season. CRISPY ONIONS: Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced onion rounds with a pinch of salt until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and drain on paper towel. BUTTERED BAGUETTE ROUNDS: Spread butter (optional) or oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. SOUP IT UP: Bowl up the soup, top with the crispy onions, and side with the toasted baguette rounds for dunking. Well done, Chef! BROWN OSTRICH: Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
What should be prepared from my kitchen to make Peppered Ostrich Soup?
Baby Potato, Baguette, Baguettes, Beef, Beef Stock, Carrot, Crushed Black Peppercorns, Fresh Cream, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Ostrich Chunks
How many calories does Peppered Ostrich Soup have?
968 calories
How much fat content does Peppered Ostrich Soup have?
grams
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