Veal and Vegetable Soup

Serves: 12
Total Calories: 113
Yield: 3 quarts


2 tablespoons butter
1 cup diced onion
1 cup diced leek (white part only)
4 cloves garlic, finely chopped
1 cup halved thinly sliced carrot
2 cups finely diced lean veal
1/4 teaspoon freshly ground white pepper
2 quarts hot chicken stock
1 bay leaf
1 cup heavy cream
1 tablespoon chopped fresh parsley


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.

Nutritional Facts:

Serves: 12
Total Calories: 113
Calories from Fat: 90

This Veal and Vegetable Soup recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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