Veal Soup

Name: Veal Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
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)

Submitted by ellie_

"Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)"

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Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 6-8

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

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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Reviews

As ellie says, this is a great soup on a cold day. I did leave out the pimento/red pepper because I don't care for it, but I don't think it took anything away from the soup. It was easy to make and the instructions are clear and I felt that the seasonings were great the way they are listed. I think I may have chopped my vegetables a little too small, for while the soup has a really good taste, it doesn't look that good. I will chop the veggies larger next time.

Kim127
I can't say enough good things about this soup. My only changes were to cook 1/2 c pearl barley separately and add some in; omit the pimiento; substitute oregano for the marjoram. I made the broth from roasted veal bones the day before and skimmed the fat. A truly special, delicate yet hardy soup.

Elisabetta47

RECIPE SUBMITTED BY

ellie_

212

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

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