Bacony Veal and Vegetable Cream Soup

Submitted by King Lu

"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."

 

• Ready In: 3hrs 5mins
• Ingredients: 18
• Yields: 8 if serving as a first course
• Serves: 4-6

ingredients

• 44.37 ml olive oil
• 2 white onions, finely chopped
• 226.79 g bacon or 226.79 g italian pancetta, finely chopped
• 22.18 ml sweet paprika
• 283.49 g thin veal, finely chopped (scallopini)
• 946.36 ml chicken broth
• 2 medium carrots, finely chopped
• 2 medium turnips, finely chopped
• 283.49 g mushrooms, finely chopped (white button)
• 2 medium white potatoes, finely chopped
• 510.29 g canned diced tomatoes
• 1 red bell pepper, finely chopped
• salt
• freshly ground black pepper
• 236.59 ml sour cream
• 29.58 ml all-purpose flour
• 236.59 ml heavy cream
• 44.37 ml fresh dill, snipped and chopped

directions

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