|
|
|
Veal Soup
|
|
|
1
Reviews
|
|
By:
Mariann Harlan
|
|
Veal Soup Recipe is a light and delicate soup with the great taste pf veal, carrots, celery root, silky cream, onion, butter, flour, ground almonds and egg yolks to create a very tasty veal soup recipe.
|
INGREDIENTS
|
|
8 oz veal
|
|
1 lb veal bones
|
|
1 carrot, chopped
|
|
4 oz celery root, chopped
|
|
1 onion, sliced
|
|
2 1/2 pints water
|
|
1 1/2 oz butter
|
|
1 1/2 oz flour
|
|
1 1/2 oz ground almonds
|
|
1 egg yolk
|
|
1/4 pint cream
|
|
salt, pepper, milk paprika to taste
|
|
sugar
|
|
sprigs dill
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Put the veal, veal bones, vegetables and water into a large saucepan. Bring to the boil, cover, and simmer for 1 hour over gentle heat. Strain the stock. Chop the meat finely and discard the vegetables.
|
|
|
|
2:
Melt the butter in a pan, add the flour, and fry for 3 minutes, until golden yellow. Add the stock, bring to the boil and simmer for 5 minutes. Stir in the meat and almonds. Whisk together the egg yolk and cream with 3 tablespoons of the soup. Stir into the pan. Add the seasonings to taste, garnish with the dill and serve.
|
|
|
|
3:
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|
|