Mar 12 2008
Kangaroo Tail Soup Time
When the air gets crisp and cool, soup begins to call to me. Hot soups, steaming soups, rich soups, the aroma of homemade soup takes me to the warm kitchen of my childhood.
The pressure cooker was the high-tech tool of my Mum’s kitchen. She used it for soup that she always made up the day before, and kangaroo tail was one favourite which tasted better the day after.
This method of cooking in a sealed pot has been around for a long time, since 1679 in fact but, in the 1950s, everyone believed it to be a thoroughly modern invention.
Soup from the Kangaroo Tail
Medium size bunch of carrots, sliced
Half a bunch of celery, cut up
3 Medium onions, sliced
1 tablespoon of butter
pinch black pepper
1 teaspoon of ground nutmeg
6 whole cloves
3 tablespoons of vegemite
1. Separate the joints of the roo tail. Melt the butter in a pan and toss the tail in it until lightly browned.
2. Add the onions and carrots, and gently toss for 2 minutes, then add celery, pepper, cloves, nutmeg. Fry on the same heat for another 10 minutes. Add vegemite and turn heat to high for 2 minutes, stirring all the time.
3. Add water to cover, stir and put lid on pressure cooker. When steam starts to come out, reduce heat and start timing. After 25 minutes, take it off the stove and let it cool down before you remove the lid.
4. To thicken the soup, mix cornflour into a quarter of a cup of cold water and stir into soup. Simmer for another 10 minutes without the lid, while constantly stirring.
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