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    You are in: Home / Recipes / Bacony Veal and Vegetable Cream Soup Recipe
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    Bacony Veal and Vegetable Cream Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    2 hrs

    1 hr 5 mins

    King Lu's Note:

    For best results prepare this one-day ahead. When the ingredients are allowed to blend overnight the flavour is amazing. An incredible soup that can be a meal on its own. Be prepared; all the chopping takes time if you are doing it by hand. I cheat by running the vegetables through the food processor twice.

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    Ingredients:

    Serves: 4-6

    Yield:

    if serv ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large soup pot and cook onions and bacon over medium heat until onions start to colour, about 15 minutes.
    2. 2
      Stir in paprika and cook for 2 minutes.
    3. 3
      Add the veal and just enough stock to cover it.
    4. 4
      Cover pan and simmer for 20 minutes.
    5. 5
      Add carrots, turnips, mushrooms, potatoes, tomatoes, and remaining stock, season with salt and pepper.
    6. 6
      Bring to a boil, reduce heat and simmer until vegetables are tender about 20 minutes.
    7. 7
      Halfway through add red peppers.
    8. 8
      Add a little more stock if the soup looks dry.
    9. 9
      Put sour cream in a bowl and whisk in flour, then whisk in cream.
    10. 10
      Pour this mixture into the soup and bring to a boil, stirring consistently.
    11. 11
      Simmer 2 more minutes.
    12. 12
      Taste and adjust salt and pepper.
    13. 13
      Before serving add dill and stir.
    14. 14
      Enjoy.

    Ratings & Reviews:

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    Nutritional Facts for Bacony Veal and Vegetable Cream Soup

    Serving Size: 1 (632 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 987.0
     
    Calories from Fat 688
    69%
    Total Fat 76.4 g
    117%
    Saturated Fat 32.8 g
    164%
    Cholesterol 208.6 mg
    69%
    Sodium 1586.9 mg
    66%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 8.1 g
    32%
    Sugars 15.7 g
    63%
    Protein 34.8 g
    69%

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