Pea Soup with Veal
Soups • Russian
Description
The tender flavor of veal without aggressive smokiness, complemented by a beautiful blend of herbs. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Veal Brisket 20 oz
- Olive Oil 0 fl oz
- Dill 0 oz
- Veal broth 5 qt
- Dried lima beans 30 oz
- Onion 5 oz
- Carrot 5 oz
- Potato 20 oz
- Butter 5 oz
- Tomatoes 1⅕ kg
- Garlic 0 oz
- Thyme 0 oz
- Powdered Sugar 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Soak the peas in cold water for 12 hours beforehand.
Step 2
Place the veal brisket, onion, and carrot in water and simmer to make the broth. Strain the finished broth.
Step 3
Add peas, peeled potatoes, and sautéed onions and carrots cooked in butter to the veal broth, and simmer until tender.
Step 4
Blend the soup until smooth, strain it, and add salt to taste. Chill the boiled brisket and slice it thinly.
Step 5
Peel the tomatoes and cut them in half.
Step 6
Sprinkle each tomato half with salt, powdered sugar, thyme, and garlic, drizzle with olive oil, and bake at 195°F for 30 to 50 minutes.
Step 7
When serving, pour the pea soup into a bowl, add slices of boiled veal and roasted tomatoes, and garnish with fresh dill.
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