Serves: 12
Total Calories: 113
Yield: 3 quarts
Melt the butter in a 4-quart saucepan and add onions, leeks, garlic, and carrots. Cover and simmer over medium heat for 10 minutes. Add diced veal and sprinkle with pepper. Sauté for 3 minutes, stirring constantly. Add hot stock and bay leaf. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Stir in heavy cream and chopped parsley and bring just to the boiling point over high heat. Remove from heat and serve at once with cheese toast triangles and wedges of pita bread.
This Veal and Vegetable Soup recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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