For 1 litre soup (4 to 5 portions); preparation 20 minutes.
1 liter oxtail stock
meat of an oxtail, pulled in threads
40 gr butter, lard or suet (of beef)
40 gr flour
salt to taste
1¼ dl (½ cup) cream
For each portion 1 Tbsp Madeira
The soup in the picture has not been garnished. But chopped parsley or blanched sliced mushrooms are a possibility
Melt the lard, suet or butter. Heat it until it starts to turn colour. This is a brown roux, the fat must be hotter than when preparing a white roux. This will be easier with lard or suet, because butter can burn.
Add the flour in one go, and stir with a wooden spatula on medium heat until the roux has turned a light brown colour. Take care that the flour does not burn either and becomes too dark. Add the stock little by little and keep stirring until the liquid has been absorbed before adding more. If desired, a half cup of cream can also be added at this stage.
Add the shredded meat to the soup and let it simmer for fifteen more minutes, whilst stirring at intervals.
The Madeira is added to the individual soup plates just before serving.
Oxtail cream soup