VIENNESE VEAL SOUP

VIENNESE VEAL SOUP image

Yield 6-8 servings

Number Of Ingredients 13

7 oz butter
2 lbs veal, diced into 3/8" cubes
1 large onion, diced
3 medium carrots, diced
4 stalks celery, diced
1 small bunch parsley, coarsely chopped
3 sprigs fresh thyme
3 sprigs fresh marjoram
4 bay leaves
salt, pepper, and nutmeg to taste
2 1/2 quarts veal or chix stock
flour, enough to make roux
3 eggs, beaten

Steps:

1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes. 2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season. 3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked. 4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley