Veal Soup (recipe): Difference between revisions

Latest revision as of 06:32, 3 November 2008

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.

@@ Line 1: / Line 1: @@
+== Ingredients ==
-cups of dried mixed soup vegetables
+* 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 leaf |bay leaves]]
+* 1/4 tsp mace
+== Method ==
-onions
+# In a large pot, saut&eacute; 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.
-g butter
+[[category:recipes]]
-cups beef stock
-cups water 2.2 kg of veal bones
-teaspoon fresh ground black pepper
-cloves of crushed garlic
-two bay leaves
-good pinches of powdered mace
-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