Veal Soup Recipes

VEAL SOUP

Veal Soup image

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

Provided by ellie_

Categories Veal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

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)

Steps:

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

CLASSIC ITALIAN VEAL SPEZZATINO

Classic Italian Veal Spezzatino image

Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

Steps:

Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g

CLASSIC ONION SOUP WITH VEAL STOCK

Classic Onion Soup With Veal Stock image

Provided by Molly O'Neill

Categories dinner, soups and stews, appetizer, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2 1/2 pounds yellow onions (about 8 medium), peeled, halved and thinly sliced
2 leeks, white and light green parts only, well rinsed and finely chopped
2 cloves garlic, peeled and minced
7 cups veal stock (see recipe)
3 sprigs thyme
3 sprigs parsley
1 bay leaf
4 teaspoons dry sherry
Kosher salt and freshly ground pepper to taste
6 slices toasted French bread
8 ounces grated Gruyere cheese

Steps:

In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 1301 milligrams, Sugar 11 grams, TransFat 0 grams

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