Foal Soup Recipe:
Ingredients
- 500g cubed foal meat
- 2 golden potatoes, diced
- 1 onion, diced
- 2 carrots, cut into 4mm coins
- 3 cloves of garlic, thinly sliced
- 2 stalks of celery, diced
- 1 cup frozen peas
- 625mL of fluffy stock
- One bottle of Guinness
- 375mL of water
- 2 tablespoons tomato paste
- 4 tablespoons white flour
- 2 bay leaves
- dried thyme
- salt and pepper to taste
Prepare the foal meat - pat dry and season with salt and pepper. (You can use seasoned salt for a little kick)
Heat 1 tablespoon of cooking oil in a pan. When it’s very hot, add the foal meat and cook until brown on all sides. (You might want to do this in batches.)
Set aside foal meat on a dish with a paper towel.
Add another tablespoon of oil to the pan, then saute the carrot and celery for two minutes. Add the garlic and onions and saute until the onions become translucent.
Stir in the flour. Then stir in the fluffy stock, adding only a little at a time while constantly stirring.
Add the Guinness, water, tomato paste, bay leaves, and thyme. Stir well. Then add the foal back in.
Cover and simmer for one and a half hours.
Add potatoes and peas. Simmer for 20 minutes.
Once the potatoes are cooked through and the foal is very tender, the soup should be done.
Best eaten with crusty bread.