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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982) 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) |
Directions:
1. Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
2. Add veal to pan and saute until lightly brown on all sides.
3. Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
4. Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
5. Adjust seasonings if necessary.
6. Melt 1/4 cup butter in small saucepan over low heat.
7. Whisk in flour and stir for 3 minutes.
8. Whisk into soup.
9. Continue simmering 5 minutes longer.
10. While soup is simmering beat eggs in small bowl.
11. Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
12. Remove from heat and adjust seasonings if necessary.
13. Garnish soup bowls with parsley if desired.
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