Here is a vegetable-laden soup that is virtually a complete meal in one dish. Just add a crusty loaf of French bread and butter. If you are unable to find veal shanks to make the meaty broth, substitute chicken backs
and necks.
for Lunch or Dinner
4 servings
Time to prepare: 30 minutes
Difficulty: Average
Ingredients |
| 1 1/2 lbs. veal shank (about 3 thick slices) 2 Tbsp. butter or margarine 1 medium onion, chopped 1 tsp. salt 1/4 tsp. white pepper 2 leeks, thinly sliced 3 medium potatoes, cut in 3/4-inch cubes 2 carrots, sliced 1/4-inch thick 1 stalk celery, thinly sliced 1/2 tsp. dried tarragon leaves 1/4 tsp. dried marjoram leaves 2 quarts water 2 cups cauliflowerets 1 cup cut green beans 1/2 cup peas, fresh or frozen, thawed 1/4 cup chopped parsley |
Directions |
| Brown veal shanks lightly in heated butter in a 5/2 to 6-quart ket- tle. Add onion and cook until limp. Add salt, pepper, leeks, potatoes, carrots, celery, tarragon, marjoram and water. Bring to boiling. Cover. Reduce heat and simmer until veal is very tender, 2 to 2 1/2 hrs. Remove meat and bones from soup. Remove marrow and discard bones. Return meat and marrow to Add cauliflowerets and beans. Bring to a gentle boil. Cook,.uncovered. until beans are almost tender, about 12 min. Add peas and parsley. Cook about 3 min. Salt to taste. |
Notes |
| Tip: If using chicken pieces, reduce cooking time to about 45 min. |
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