Bacony Veal and Vegetable Cream Soup

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: 3 hrs 5 mins
• Serves: 4-6
• Yields: 8-10 if serving as a first course

Ingredients

• 3  tablespoons olive oil
• 2  white onions, finely chopped
• 8  ounces bacon or 8  ounces  italian pancetta, finely chopped
• 1 1⁄2 tablespoons sweet paprika
• 10  ounces  thin  veal, finely chopped (scallopini)
• 4  cups chicken broth
• 2  medium carrots, finely chopped
• 2  medium turnips, finely chopped
• 10  ounces mushrooms, finely chopped (white button)
• 2  medium white potatoes, finely chopped
• 18  ounces  canned diced tomatoes
• 1  red bell pepper, finely chopped
•  salt
•  freshly ground black pepper
• 1  cup sour cream
• 2  tablespoons all-purpose flour
• 1  cup heavy cream
• 3  tablespoons 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.