Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

As ellie says, this is a great soup on a cold day. I did leave out the pimento/red pepper because I don't care for it, but I don't think it took anything away from the soup. It was easy to make and the instructions are clear and I felt that the seasonings were great the way they are listed. I think I may have chopped my vegetables a little too small, for while the soup has a really good taste, it doesn't look that good. I will chop the veggies larger next time.

Kim127 January 03, 2004

I can't say enough good things about this soup. My only changes were to cook 1/2 c pearl barley separately and add some in; omit the pimiento; substitute oregano for the marjoram. I made the broth from roasted veal bones the day before and skimmed the fat. A truly special, delicate yet hardy soup.

Elisabetta47 February 17, 2010

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