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Veal Soup
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1
Reviews
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By:
Mariann Harlan
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Veal Soup Recipe is a light and delicate soup with the great taste of veal, carrots, celery root, silky cream, onion, butter, flour, ground almonds and egg yolks to create a very tasty veal soup recipe.
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INGREDIENTS
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8 oz veal
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1 lb veal bones
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1 carrot, chopped
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4 oz celery root, chopped
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1 onion, sliced
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2 1/2 pints water
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1 1/2 oz butter
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1 1/2 oz flour
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1 1/2 oz ground almonds
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1 egg yolk
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1/4 pint cream
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salt, pepper, milk paprika to taste
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sugar
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sprigs dill
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DIRECTIONS
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1:
Put the veal, veal bones, vegetables and water into a large saucepan. Bring to the boil, cover, and simmer for 1 hour over gentle heat. Strain the stock. Chop the meat finely and discard the vegetables.
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2:
Melt the butter in a pan, add the flour, and fry for 3 minutes, until golden yellow. Add the stock, bring to the boil and simmer for 5 minutes.
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3:
Stir in the meat and almonds. Whisk together the egg yolk and cream with 3 tablespoons of the soup.
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4:
Stir into the pan. Add the seasonings to taste, garnish with the dill and serve.
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