Veal Soup

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

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  lb  boneless  veal shoulder, cut into 3/4 inch cubes or 1  lb  other  veal stew meat
• 2  medium carrots, chopped
• 1⁄2 onion, chopped
• 1  stalk celery, chopped
• 1  leek, chopped
• 1⁄4 cup chopped pimiento (or red bell pepper, chopped)
• 6  cups veal broth or 6  cups beef broth
• 1  tablespoon parsley, chopped
• 1⁄4 teaspoon dried marjoram
• 1⁄4 teaspoon dried thyme
• 1  bay leaf
• 1⁄8 teaspoon nutmeg
•  salt and pepper
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup flour
• 2  eggs
•  parsley (to garnish) (optional)

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.