A smooth, creamy broth and lean, tender meat makes this a luxuriously full-flavoured soup sure to please lovers of good food. The cream and butter nicely balance the leanness of the bay-leaf seasoned veal, and although they give the impression of decadence, they are much healthier foods than is widely realised.
Full-fat dairy does not contain the sugars or artificial additives commonly found in skimmed products, but does contain medium-chain fatty acids which are good for the metabolism and satiating hunger. The gently cooked cream is enhanced by the flavours and colours of fresh and sun-dried tomatoes, both rich in antioxidants.
Serve with fresh ciabatta and basil butter, a side perfect for complementing the flavours of the tomatoes and soaking up the rich broth. Serving six, this slow-cooked recipe is an apt choice for the entertaining home cook.
Equipment
Full-fat dairy does not contain the sugars or artificial additives commonly found in skimmed products, but does contain medium-chain fatty acids which are good for the metabolism and satiating hunger. The gently cooked cream is enhanced by the flavours and colours of fresh and sun-dried tomatoes, both rich in antioxidants.
Serve with fresh ciabatta and basil butter, a side perfect for complementing the flavours of the tomatoes and soaking up the rich broth. Serving six, this slow-cooked recipe is an apt choice for the entertaining home cook.
Preparation Time: 30 minutes
Cooking Time: 2 hours
Servings: 6
Ingredients
4 cups of water | 500 g boneless veal shoulder |
6 whole black peppercorns | 1 bay leaf |
60 g butter | 1 chopped brown onion |
1 garlic clove, crushed | 2 tbsp plain flour |
2 tbsp tomato paste | 6 egg tomatoes, chopped |
6 think slices of ciabatta | 50 g softened butter |
2 tbsp fresh basil, chopped | 125 ml pouring cream |
75g semi-dried tomatoes, drained and finely chopped | 1 tbsp shredded basil, to serve |
Equipment
Chef Knife | Forks |
Chopping Board | Sautee Pan |
Colander | Toaster |
Large Saucepan | Serving Bowls |
Garlic Press |
Method
- In a Large Saucepan; add water, veal, peppercorns and the bay leaf.
- Bring
all to a boil, then reduce heat and simmer with lid on for about an hour
and half.
- Remove
the veal from the pan and shred coarsely using two forks.
- Strain
the broth through a sieve or colander and discard solids.
- In
another pan, melt butter and add the onion and garlic stirring until the
onion is softened.
- Add
flour to the onion and garlic, stir till the mixture is thick and bubbles
are formed.
- Gradually
add broth in the flour mixture, keep stirring till soup boils and slightly
thickens.
- Add the tomato paste and the tomatoes, bring to a boil. Simmer with lid on for further 10 minutes. Cool down.
- Using your hand stick blender, blend the soup together till smooth.
- To make the Ciabatta with Basil Butter you need to combine the softened butter with the basil. Toast the slices of ciabatta and spread basil butter on top.
- Warm the soup and add
cream, stirring till hot.
- Serve in bowls with shredded veal and semi-dried tomato on top, sprinkle some shredded basil and accompany with toasted ciabatta and basil butter.
Enjoy!
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