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!
Ostrich Chunks - 150g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Crushed Black Peppercorns - 5ml
Baby Potato - 200g
Beef Stock - 5ml
Fresh Cream - 30ml
Baguette - 1
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!
Ostrich Chunks - 300g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Crushed Black Peppercorns - 10ml
Baby Potato - 400g
Beef Stock - 10ml
Fresh Cream - 60ml
Baguette - 1
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!
Ostrich Chunks - 450g
Onions - 2
Carrot - 240g
Garlic Cloves - 2
Crushed Black Peppercorns - 15ml
Baby Potato - 600g
Beef Stock - 15ml
Fresh Cream - 90ml
Baguettes - 2
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!
Ostrich Chunks - 600g
Onions - 2
Carrot - 240g
Garlic Cloves - 2
Crushed Black Peppercorns - 20ml
Baby Potato - 800g
Beef Stock - 20ml
Fresh Cream - 125ml
Baguettes - 2
Woolies Products in this dish
