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
for Lunch or Dinner
Time to prepare: 30 minutes
| 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
| 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.
|Tip: If using chicken pieces, reduce cooking time to about 45 min.|