Veal Soup
Description:
Hot veal soup is a comforting dish, perfect for warming you up on a chilly day. This recipe, sourced from Bon Appetit (December, 1982), offers a delightful combination of tender veal, aromatic vegetables, and flavorful herbs, creating a soul-satisfying soup that’s sure to please. Serve it alongside some freshly baked Popovers or garlic bread for a complete and satisfying meal.
- Cook Time: 1 hour
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
Recipe Category: Veal
Keywords: Vegetable, Meat, Weeknight, Stove Top, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 269
- Fat Content: 17.5g
- Saturated Fat Content: 9.6g
- Cholesterol Content: 163mg
- Sodium Content: 270.8mg
- Carbohydrate Content: 9.6g
- Fiber Content: 1.4g
- Sugar Content: 2.2g
- Protein Content: 18g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Butter or Margarine |
| 1 | Veal |
| 2 | Carrots |
| 1/2 | Onion |
| 1 | Celery |
| 1 | Leek |
| 1 | Chopped Pimiento |
| 1/4 | Veal Broth |
| 6 cups | Beef Broth |
| 1 | Parsley |
| 1/4 tsp | Dried Marjoram |
| 1/4 tsp | Dried Thyme |
| 1 | Bay Leaf |
| 1/8 tsp | Nutmeg |
| Salt and Pepper, to taste | |
| 1/4 cup | Flour |
| 2 | Eggs |
Instructions:
-
Prepare the Ingredients: Begin by gathering all the necessary ingredients. Chop the carrots, onion, celery, leek, and pimiento (or red bell pepper) as required.
-
Sear the Veal: In a Dutch oven over medium-high heat, melt 2 tablespoons of butter or margarine. Add the veal to the pan and sauté until it’s lightly browned on all sides, ensuring it develops a rich flavor.
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Add Vegetables: Stir in the chopped carrots, onion, celery, leek, and pimiento (or red bell pepper). Continue sautéing for an additional 5 minutes, allowing the vegetables to soften and release their flavors.
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Simmer with Broth and Herbs: Pour in the veal broth and beef broth, along with the dried marjoram, dried thyme, bay leaf, nutmeg, and any desired salt and pepper. Allow the soup to simmer gently for about 45 minutes, or until the veal becomes tender and infused with the flavors of the broth and herbs.
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Adjust Seasonings: Taste the soup and adjust the seasonings according to your preference. You may need to add more salt or pepper to achieve the perfect balance of flavors.
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Prepare Thickening Mixture: In a separate small saucepan, melt 1/4 cup of butter over low heat. Gradually whisk in the flour and continue stirring for approximately 3 minutes, ensuring the mixture becomes smooth and free of lumps.
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Incorporate Thickening Mixture: Once the flour mixture is ready, whisk it into the soup, ensuring it’s well incorporated. Allow the soup to simmer for an additional 5 minutes to thicken slightly and develop a rich texture.
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Prepare Egg Mixture: While the soup is simmering, beat the eggs in a small bowl until they’re well blended.
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Temper the Eggs: Gradually whisk 1 1/2 cups of the hot soup into the beaten eggs. This process, known as tempering, prevents the eggs from curdling when added to the hot soup.
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Incorporate Egg Mixture: Once tempered, return the egg mixture to the soup, stirring well to combine. This step adds a velvety richness to the soup without overpowering the other flavors.
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Final Seasoning: Taste the soup once more and adjust the seasonings if necessary, ensuring it’s perfectly seasoned to your liking.
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Garnish and Serve: Ladle the hot veal soup into bowls and garnish with fresh parsley, if desired, adding a pop of color and freshness to the dish. Serve immediately, alongside your favorite bread or accompaniments.
Note: This recipe yields a flavorful veal soup that’s both hearty and satisfying, making it an ideal choice for a comforting weeknight meal or a special occasion. Feel free to customize the ingredients or adjust the seasonings according to your taste preferences, and don’t forget to enjoy the warmth and comfort that each spoonful brings.
