Difference between revisions of "Veal Soup (recipe)"

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== Ingredients ==
2 cups of dried mixed soup vegetables
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* 2 cups of dried mixed [[soup]] [[vegetables]], soaked overnight
5 onions
 
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* 5 [[onions]], finely chopped
200 g butter
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* 200g [[butter]]
5 cups beef stock
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* 1.25l [[beef]] [[stock]]
25 cups water 2.2 kg of veal bones
 
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* 6.25l water
1 teaspoon fresh ground black pepper
 
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* 2.2kg [[veal]] bones
3 cloves of crushed garlic
 
 
* 1 tsp fresh ground black [[pepper]]
two bay leaves
 
 
* 3 [[garlic]] cloves, crushed
2 good pinches of powdered mace
 
 
* two [[bay leaf |bay leaves]]
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
 
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* 1/4 tsp mace
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== Method ==
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# In a large pot, sauté the onions in butter until translucent.
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# Add the other ingredients and bring to the boil.
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# 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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# Remove all the bones and gristle.
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This can be made a day in advance and reheated. Serves ~60.
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[[category:recipes]]

Latest revision as of 07:32, 3 November 2008

Ingredients

Method

  1. In a large pot, sauté the onions in butter until translucent.
  2. Add the other ingredients and bring to the boil.
  3. Turn down the heat and put on the lid. Simmer for a two hours or until the meat is readily removed from the bones.
  4. Remove all the bones and gristle.

This can be made a day in advance and reheated. Serves ~60.