Difference between revisions of "Veal Soup (recipe)"

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2 cups of dried mixed soup vegetables
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== Ingredients ==
5 onions
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* 2 cups of dried mixed [[soup]] [[vegetables]], soaked overnight
200 g butter
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* 5 [[onions]], finely chopped
5 cups beef stock
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* 200g [[butter]]
25 cups water 2.2 kg of veal bones
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* 1.25l [[beef]] [[stock]]
1 teaspoon fresh ground black pepper
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* 6.25l water
3 cloves of crushed garlic
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* 2.2kg  [[veal]] bones
two bay leaves
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* 1 tsp fresh ground black [[pepper]]
2 good pinches of powdered mace  
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* 3 [[garlic]] cloves, crushed
Soak the dried vegetables overnight. Chop the onions 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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* two [[bay leaf |bay leaves]]
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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.