Serves 4-6
Soy Bean Soup Ingredients:
2oz Butter
1 LB peeled Green Edamame (young Soybeans) Fresh or Frozen
2 Whole Shallots
1 1/2 Qt Chicken Or Vegetable Consommé
Salt and Pepper
Floating Oxtail Ingredients:
2 lb Oxtail
1/2 Peeled Carrot
1/2 peeled Onion
1 Stalk of celery
1 Cleaned Leek
1 Fresh Bay Leaf
1 Sprig of Fresh Thyme
1 Tsp Sea Salt
750 ml Chicken Stock
2 Sheets Gelatin
Procedure for Iced Soy Bean Soup:
Sautee in Butter the shallots and Edamame add The Consommé, Bring all to a boil and cook till bean are tender around 3-5 minutes. Purée in a Blender and Strain in Container with an ice bath for rapid Cool Down, and Salt and Pepper To taste.
Procedure for Floating Oxtail:
Place Gelatin Sheets in a shallow bowl and put aside. In a pot place all the rest of the ingredients together and bring up to a simmer, cover and let cook for 4 hours or until the meat falls off the bone, and every 20 min. skim the fat off the top of the soup. Strain the stock though a cheesecloth and chill overnight. Take the entire fat layer off with a spoon and bring the stock up to a boil. Reduce the Stock till it Measures 250 Ml, and salt and Pepper to Taste, remove from heat. Bloom the gelatin by covering it in cold water till it goes soft, squeeze excess water off and place Gelatin in the Warm stock and stir. Chill for 3 Hours .