Ingredients

• 1 onion
• peeled
• diced
• 1 carrot
• peeled
• diced
• 4 stalks celery
• diced
• 2 leeks
• diced
• 1 bunch fresh parsley
• stalks only
• 1 head garlic
• broken into cloves
• 1 bouquet garni
• 2kg/4lb 6½oz ox tongue
• 1 tsp vegetable oil
• 150g/5¼oz unsalted butter
• 2 onions
• peeled
• finely sliced
• 4 leeks
• finely sliced
• 3 medium potatoes
• peeled
• finely sliced
• 4 free-range eggs
• poached
• 100g/3½oz leeks
• white part only
• finely sliced
• knob of butter
• 100g/3½oz potato
• peeled
• cut into 2cm/1in cubes
• boiled until tender
• drained

Directions

• For the ox tongue
• place the vegetables
• parsley stalks
• garlic and bouquet garni into a large saucepan. Cover with water and bring to the boil.
• Add the ox tongue
• reduce the heat and simmer for 4 hours
• or until the meat is very tender.
• Carefully remove the tongue from the pan. Remove the skin and any glands or excess fat and gristle. Set aside to rest in the fridge for at least 30 minutes
• then
• cut the tongue into cubes.
• Heat a frying pan until hot
• add the tongue cubes and fry until golden-brown and crisp on all sides.
• Meanwhile
• for the leek and potato soup
• melt the butter in a saucepan over a gentle heat
• until foaming. Fry the onions for 4-5 minutes
• or until softened.
• Add the leeks and fry for a further 2-3 minutes. Stir in the potatoes and cover with 1 litre/1pint 15¼fl oz water. Bring the mixture to the boil and cook for 10-15 minutes
• or until the potatoes are tender.
• Remove the pan from the heat and blend the mixture in a blender until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• heat the butter in a frying pan and fry the leeks for 4-5 minutes
• or until softened. Season
• to taste with salt and freshly ground black pepper.
• Spoon some fried leeks and cooked potato into each of 4 serving bowls and top with a poached egg. Ladle the soup around the egg and top with the crisp ox tongue.