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'''
+== 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 ==
+# In a large pot, saut&eacute; the onions in butter until translucent.
-# 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.
+# 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.
-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]]