“Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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