Veal Soup (recipe): Difference between revisions
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* 5 [[onions]], finely chopped |
* 5 [[onions]], finely chopped |
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* 200g [[butter]] |
* 200g [[butter]] |
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* 1.25l |
* 1.25l [[beef]] [[stock]] |
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* 6.25l water |
* 6.25l water |
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* 2.2kg [[veal]] bones |
* 2.2kg [[veal]] bones |
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== Method == |
== Method == |
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# In a large pot, sauté the onions in butter until translucent. |
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# Soak the dried vegetables overnight. |
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# Chop the onions finely and sauté 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]] |
[[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.
