Creamy Tomato And Veal Soup - cooking recipe

Ingredients

1 lb boneless veal shoulder
6 None black peppercorns
1 None bay leaf
4 tbsp (1/2 stick) butter
1 None onion, coarsely chopped
1 clove garlic, crushed
1/3 cup flour
6 None tomatoes, chopped coarsely
2 tbsp tomato paste
1/2 cup heavy cream
1/3 cup drained sun-dried tomatoes, finely chopped
2 tbsp finely shredded fresh basil
None None FOR THE TOASTED CIABATTA WITH BASIL BUTTER
4 tbsp (1/2 stick) butter, softened
1 tbsp finely chopped basil
8 slices ciabatta

Preparation

Place 4 cups water, veal, peppercorns and bay leaf in large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, for about 1 1/2 hours or until veal is tender.
Transfer veal to medium bowl. Using two forks, shred veal coarsely. Strain broth through cheesecloth-lined sieve or colander into large heatproof bowl; discard solids.
Melt butter in large saucepan on medium heat. Cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in broth; cook, stirring, until soup boils and thickens slightly. Add tomatoes and tomato paste; return to a boil. Reduce heat to low; simmer, covered, for 10 mins. Cool for 15 mins.
Meanwhile, for the toasted ciabatta with basil butter, combine softened butter with basil in small bowl. Toast ciabatta. Spread with basil butter.
Blend or process soup, in batches, until smooth. Return soup to pan on medium heat. Add cream; cook, stirring, until heated through.
Serve soup topped with shredded veal, sun-dried tomato and shredded basil. Serve with toasted ciabatta.