Veal Soup (recipe): Difference between revisions
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Submitted by Baron Hrolf Herjolfssen, O.P. |
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* 3 [[garlic]] cloves, crushed |
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* 1/4 tsp mace |
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# In a large pot, sauté the onions in butter until translucent. |
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* 3 cloves of crushed [[garlic]] |
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* 2 good pinches of powdered [[mace]] |
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# Soak the dried vegetables overnight. |
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# Chop the onions finely and saut in butter within a large pot until they are clear. |
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# Add the other ingredients and bring to the boil. |
# Add the other ingredients and bring to the boil. |
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# Turn down heat and |
# Turn down the heat and put on the lid. Simmer for a two hours or until the meat is readily removed from the bones. |
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# It has been cooking long enough when the meat is readily removed from the bones without the cartilage dissolving. |
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# Remove all the bones and gristle. |
# Remove all the bones and gristle. |
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This can |
This can be made a day in advance and reheated. Serves ~60. |
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[[category:recipes]] |
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Latest revision as of 07:32, 3 November 2008
Ingredients
- 2 cups of dried mixed soup vegetables, soaked overnight
- 5 onions, finely chopped
- 200g butter
- 1.25l beef stock
- 6.25l water
- 2.2kg veal bones
- 1 tsp fresh ground black pepper
- 3 garlic cloves, crushed
- two bay leaves
- 1/4 tsp mace
Method
- In a large pot, sauté the onions in butter until translucent.
- Add the other ingredients and bring to the boil.
- Turn down the heat and put on the lid. Simmer for a two hours or until the meat is readily removed from the bones.
- Remove all the bones and gristle.
This can be made a day in advance and reheated. Serves ~60.
