Difference between revisions of "Veal Soup (recipe)"

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== Method ==
 
== Method ==
# Soak the dried vegetables overnight.
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# In a large pot, sauté the onions in butter until translucent.
# Chop the onions finely and sauté 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.
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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.
# 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
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This can be made a day in advance and reheated. Serves ~60.
  
 
[[category:recipes]]
 
[[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.