Turtle Veal Soup
Soups • Danish
Description
Turtle Veal Soup
Ingredients
- Veal with Marrow Bone 0 lbs
- Onion 2 heads
- Bay leaf 0 oz
- White Pepper (whole) 0 oz
- Salt to taste
- Carrot 1 piece
- Parsnip 1 piece
- Cooked Ham 5 oz
- Garlic 1 clove
- Vegetable Oil 2 tablespoons
- Cayenne Pepper a pinch
- Madeira 5 fl oz
- Meyer Lemon Juice 0 fl oz
- Chopped Sage Leaves to taste
- Celery salt 0 oz
Step-by-Step Guide
Step 1
Rinse the meat well, place it in a deep pot, and cover with water. Bring to a boil. Drain the water, rinse the meat, and wash the pot. Place the meat back in the pot, cover with water, add 1 onion, bay leaf, white pepper, and salt. Cook on low heat with the lid on for at least 1 hour.
Step 2
Remove the cooked meat from the broth, let it cool, and chop finely. Strain the broth. Peel and finely chop the onion, carrot, parsnip root, and celery. Sauté the vegetables with the ham, previously diced. At the end of the process, add a little broth and simmer for one minute.
Step 3
Add the sautéed vegetables to the pot with the broth, along with the minced garlic and cayenne pepper. Cook the vegetables with the ham for 2 hours. Strain and cool. Skim the fat from the broth, bring it to a boil again, add lemon juice and Madeira. Add pieces of veal to the broth and sprinkle with chopped parsley. Serve.
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