Creamy Veal & Sun-Dried Tomato Soup Recipe

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.

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
 

1. In a Large Saucepan; add water, veal, peppercorns and the bay leaf.
2. Bring all to a boil, then reduce heat and simmer with lid on for about an hour and half.
3. Remove the veal from the pan and shred coarsely using two forks.
4. Strain the broth through a sieve or colander and discard solids.
5. In another pan, melt butter and add the onion and garlic stirring until the onion is softened.
6. Add flour to the onion and garlic, stir till the mixture is thick and bubbles are formed.
7. Gradually add broth in the flour mixture, keep stirring till soup boils and slightly thickens.
8. Add the tomato paste and the tomatoes, bring to a boil. Simmer with lid on for further 10 minutes. Cool down.
9. Using your hand stick blender, blend the soup together till smooth.
10. 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.
11. Warm the soup and add cream, stirring till hot.
12. 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!