Veal Soup (recipe): Difference between revisions
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Submitted by Baron Hrolf Herjolfssen, O.P. |
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== Ingredients == |
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* 2 cups of dried mixed [[soup]] [[vegetables]] |
* 2 cups of dried mixed [[soup]] [[vegetables]] |
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* 5 [[onions]] |
* 5 [[onions]] |
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* 2 good pinches of powdered [[mace]] |
* 2 good pinches of powdered [[mace]] |
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== Method == |
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# Soak the dried vegetables overnight. |
# Soak the dried vegetables overnight. |
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# Chop the onions finely and |
# 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 simmer for a two hours or a bit more (depending on volume) with the lid on. |
# Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on. |
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This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60 |
This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60 |
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[[category:recipes]] |
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Revision as of 22:01, 10 June 2004
Ingredients
- 2 cups of dried mixed soup vegetables
- 5 onions
- 200 g butter
- 5 cups beef stock
- 25 cups water
- 2.2 kg of veal bones
- 1 teaspoon fresh ground black pepper
- 3 cloves of crushed garlic
- two bay leaves
- 2 good pinches of powdered mace
Method
- Soak the dried vegetables overnight.
- Chop the onions finely and saut� in butter within a large pot until they are clear.
- Add the other ingredients and bring to the boil.
- Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.
- It has been cooking long enough when the meat is readily removed from the bones without the cartilage dissolving.
- Remove all the bones and gristle.
This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60
