Difference between revisions of "Veal Soup (recipe)"

From Cunnan
Jump to navigationJump to search
m (wikification of new recipe)
 
(9 intermediate revisions by 4 users not shown)
Line 1: Line 1:
'''Ingredients'''
+
== Ingredients ==
* 2 cups of dried mixed soup vegetables
+
* 2 cups of dried mixed [[soup]] [[vegetables]], soaked overnight
* 5 onions
+
* 5 [[onions]], finely chopped
* 200 g butter
+
* 200g [[butter]]
* 5 cups beef stock
+
* 1.25l [[beef]] [[stock]]
* 25 cups water
+
* 6.25l water
* 2.2 kg of veal bones
+
* 2.2kg  [[veal]] bones
* 1 teaspoon fresh ground black pepper
+
* 1 tsp fresh ground black [[pepper]]
* 3 cloves of crushed garlic
+
* 3 [[garlic]] cloves, crushed
* two bay leaves
+
* two [[bay leaf |bay leaves]]
* 2 good pinches of powdered mace  
+
* 1/4 tsp mace
  
'''Method'''
+
== Method ==
# Soak the dried vegetables overnight.
+
# In a large pot, sauté the onions in butter until translucent.
# Chop the onions in butter within a large pot until they are clear.
 
 
# Add the other ingredients and bring to the boil.
 
# 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.
+
# Turn down the heat and put on the lid. Simmer for a two hours or until the meat is readily removed from the bones.
# 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.
 
# 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
+
This can be made a day in advance and reheated. Serves ~60.
 +
 
 +
[[category:recipes]]

Latest revision as of 06:32, 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.