Veal Soup

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Hot veal soup is wonderful served with popovers or garlic bread on a cold day. Recipe source: bon appetit (december, 1982)

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Steps

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Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.

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Add veal to pan and saute until lightly brown on all sides.

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Stir in carrot , onion , celery , leek and pimiento and saute 5 minutes longer.

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Add broth , herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.

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Adjust seasonings if necessary.

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Melt 1 / 4 cup butter in small saucepan over low heat.

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Whisk in flour and stir for 3 minutes.

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Whisk into soup.

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Continue simmering 5 minutes longer.

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While soup is simmering beat eggs in small bowl.

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Whisk into eggs 1 1 / 2 cups soup and then return egg mixture to soup and stir well.

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Remove from heat and adjust seasonings if necessary.

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Garnish soup bowls with parsley if desired.

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Ingredients

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butter, veal shoulder, carrots, onion, celery, leek, chopped pimiento, veal broth, parsley, dried marjoram, dried thyme, bay leaf, nutmeg, salt and pepper, flour, eggs