Difference between revisions of "Veal Soup (recipe)"

From Cunnan
Jump to navigationJump to search
Line 3: Line 3:
 
* 5 [[onions]], finely chopped
 
* 5 [[onions]], finely chopped
 
* 200g [[butter]]
 
* 200g [[butter]]
* 1.25l. [[beef]] [[stock]]
+
* 1.25l [[beef]] [[stock]]
 
* 6.25l water
 
* 6.25l water
 
* 2.2kg  [[veal]] bones
 
* 2.2kg  [[veal]] bones

Revision as of 06:29, 3 November 2008

Ingredients

Method

  1. Soak the dried vegetables overnight.
  2. Chop the onions finely and sauté in butter within a large pot until they are clear.
  3. Add the other ingredients and bring to the boil.
  4. Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.
  5. It has been cooking long enough when the meat is readily removed from the bones without the cartilage dissolving.
  6. 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