Veal Soup - cooking recipe

Ingredients
    2 tablespoons butter or 2 tablespoons margarine
    1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat
    2 medium carrots, chopped
    1/2 onion, chopped
    1 stalk celery, chopped
    1 leek, chopped
    1/4 cup chopped pimiento (or red bell pepper, chopped)
    6 cups veal broth or 6 cups beef broth
    1 tablespoon parsley, chopped
    1/4 teaspoon dried marjoram
    1/4 teaspoon dried thyme
    1 bay leaf
    1/8 teaspoon nutmeg
    salt and pepper
    1/4 cup butter or 1/4 cup margarine
    1/4 cup flour
    2 eggs
    parsley (to garnish) (optional)
Preparation
    Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
    Add veal to pan and saute until lightly brown on all sides.
    Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
    Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
    Adjust seasonings if necessary.
    Melt 1/4 cup butter in small saucepan over low heat.
    Whisk in flour and stir for 3 minutes.
    Whisk into soup.
    Continue simmering 5 minutes longer.
    While soup is simmering beat eggs in small bowl.
    Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
    Remove from heat and adjust seasonings if necessary.
    Garnish soup bowls with parsley if desired.

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