Veal Soup Recipes

VEAL SOUP

Steps:

• Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
• Add veal to pan and saute until lightly brown on all sides.
• Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
• Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
• Adjust seasonings if necessary.
• Melt 1/4 cup butter in small saucepan over low heat.
• Whisk in flour and stir for 3 minutes.
• Whisk into soup.
• Continue simmering 5 minutes longer.
• While soup is simmering beat eggs in small bowl.
• Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
• Remove from heat and adjust seasonings if necessary.
• Garnish soup bowls with parsley if desired.

CLASSIC ONION SOUP WITH VEAL STOCK

Steps:

• In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
• Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
• When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

COLD VEAL SOUP WITH SALSA VERDE

Steps:

• Four days before: In a large bowl or plastic container, combine kosher salt, sugar and 2 quarts water. Stir until sugar and salt are dissolved. Using a meat syringe, inject some brine into 4 to 6 places in veal. Place veal in brine; refrigerate 4 days.
• Remove veal from brine, rinse and place in a bowl. Cover with water; let sit 10 minutes. Remove from water, place in a deep pot, and cover with cold water by 1 inch. Add bay leaf and peppercorns, and heat gently over medium heat, skimming occasionally. Do not boil; keep at a bare simmer. Cook until a thermometer inserted into center of meat reads 160 degrees, about 1 hour. Transfer veal to a medium bowl, and strain half the cooking liquid over veal. Let cool. Return pot to stove, and taste remaining cooking liquid. If salty, add water until it tastes balanced. Bring to a simmer. Place celery in a bowl or container large enough to hold broth. When it just reaches a simmer, strain into bowl with celery. Let cool. Then separately chill veal with its liquid, and celery with its broth, in refrigerator.
• Meanwhile, make salsa verde: Preheat oven to 350. Place almonds on a cookie sheet, and toast in oven, about 5 minutes. Remove from oven, and pour warm almonds into a food processor (or mortar). Let almonds cool a few minutes. Then, while warm, add parsley, lovage, capers and 1 tablespoon olive oil, and pulse until coarse (or pound with a pestle). Sauce should be dry and coarse, just bound with olive oil, so add oil sparingly, a few drops at a time. Season with salt and pepper. Set aside.
• To serve: Remove veal from liquid; carve into 1/8-inch slices. Ladle a 1/2 inch of broth and celery into each of six bowls. In each, arrange three slices, overlapping (so that some is above liquid). Dollop about 1 tablespoon of salsa verde on veal. Serve.

VIENNESE VEAL SOUP

Steps:

• 1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes. 2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season. 3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked. 4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley