Name: Veal and Vegetable Soup
Ingredients: 1 veal shank, 1 kg (approx.); 2 l (8 cups) water; 2 carrots; 1 onion, cut in half; 2 celery stalks; 2 cloves of garlic; 5 ml (1 tsp.) peppercorns; 15 ml (1 tbsp.) olive oil; 1 onion, chopped; 1 clove of garlic, minced; 2 celery stalks, sliced; 4 carrots, diced; 15 ml (1 tbsp.) fresh rosemary; 500 ml (2 cups) diced tomatoes; 250 ml (1 cup) white beans

18 Jul Veal and Vegetable Soup

Posted at 13:52h in by Team 3e joueur

Ingredients:

Broth

1 veal shank, 1 kg (approx.)

2 l (8 cups) water

2 carrots

1 onion, cut in half

2 celery stalks

2 cloves of garlic

5 ml (1 tsp.) peppercorns

Soup

15 ml (1 tbsp.) olive oil

1 onion, chopped

1 clove of garlic, minced

2 celery stalks, sliced

4 carrots, diced

15 ml (1 tbsp.) fresh rosemary

500 ml (2 cups) diced tomatoes

250 ml (1 cup) white beans

Preparation:

Place the veal shank in a large saucepan filled with 8 cups of cold water. Bring to a boil over medium/high heat. Using a spoon, skim the top of the liquid.

Lower to medium and add all the ingredients to the broth. Cook for 3 hours. Remove the shank, remove the meat and cut into cubes. Strain the broth.

In another saucepan over medium/low heat, sauté the onion, garlic, celery and carrots in the oil while stirring for 5 minutes. Add all the other ingredients to the soup, including the meat, and cook for at least 30 minutes. Serve.

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