Veal and Vegetable Soup

Veal and Vegetable Soup Recipe - Delicious and Flavorful

| Servings: 6

Introduction

Veal and Vegetable Soup is a hearty and comforting dish that is perfect for a cozy night in. This recipe combines tender veal stew meat with a variety of vegetables to create a flavorful and nutritious meal.

History

Veal and Vegetable Soup has been a popular dish in many cultures for centuries. It is a versatile recipe that can be customized with different vegetables and seasonings to suit individual tastes.

Ingredients

1.5 lb (680 g) veal for stew
2 garlic cloves
1 tbsp olive oil
0.25 tsp salt
3.5 cups water
13.75 oz (390 g) canned beef broth
1 tbsp fresh marjoram
0.25 tsp coarsely ground black pepper
0.5 lb (227 g) red potatoes
1.5 cups frozen or fresh corn kernels
1 small zucchini

How to prepare

Toss veal for stew with minced garlic and set it aside.
Heat 2 tsp of oil in a Dutch oven or large deep saucepan over medium heat.
Brown the veal, half at a time, using the remaining oil as needed. Pour off any drippings if necessary.
Season the veal with salt.
Return the veal to the pan and add water, broth, marjoram, and pepper. Bring it to a boil.
Reduce the heat to low and simmer covered for 45 minutes.
Add potatoes and corn. Continue simmering covered for 15 minutes or until the veal and vegetables are tender.
Meanwhile, cut the zucchini in half lengthwise and then into 0.25 inch slices.
Add the zucchini to the pan and continue cooking covered for 5 minutes or until the zucchini is crisp-tender.

Variations

Add diced tomatoes or bell peppers for a different flavor profile.
Use different herbs such as thyme or rosemary for a unique twist.
Substitute the veal with chicken or beef for a different protein option.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider adding a splash of white wine or a sprinkle of Parmesan cheese before serving.

- For a thicker soup, you can add a slurry of cornstarch and water to the broth towards the end of cooking.

- Be sure to taste and adjust the seasoning of the soup before serving to ensure it is perfectly seasoned.

Serving Suggestions

Serve the Veal and Vegetable Soup with crusty bread or a side salad for a complete meal. Garnish with fresh herbs such as parsley or chives for added flavor.

Cooking Techniques

Browning the veal before simmering adds depth of flavor to the soup.

- Simmering the soup covered allows the flavors to meld together and the vegetables to cook evenly.

Ingredient Substitutions

Use chicken or beef broth instead of beef broth for a different flavor.

- Substitute the zucchini with yellow squash or green beans for a variation in vegetables.

Make Ahead Tips

Veal and Vegetable Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the Veal and Vegetable Soup in individual bowls garnished with a sprig of fresh herbs for a beautiful presentation. Pair with a glass of white wine for a complete dining experience.

Pairing Recommendations

Pair the Veal and Vegetable Soup with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. A side of crusty bread or a green salad complements the flavors of the soup.

Storage and Reheating Instructions

Store any leftover Veal and Vegetable Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 8g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 6% DV

- Iron: 15% DV

Alergens

Contains: None

Summary

Veal and Vegetable Soup is a nutritious and balanced meal that is rich in protein, vitamins, and minerals. It is a great option for a healthy and satisfying dinner.

Summary

Veal and Vegetable Soup is a delicious and nutritious meal that is perfect for a cozy night in. With tender veal stew meat and a variety of vegetables, this soup is sure to become a family favorite. Enjoy this comforting dish with a side of crusty bread and a glass of wine for a complete dining experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Veal and Vegetable Soup. It was a warm summer day, and I was visiting my dear friend Marie, who was known for her exquisite culinary skills. As soon as I entered her cozy kitchen, I was enveloped by the tantalizing aroma of simmering broth and savory herbs.

Marie greeted me with a warm smile and beckoned me to join her at the kitchen table. She had a twinkle in her eye as she pulled out a tattered recipe card from an old wooden recipe box. "This, my dear, is a family recipe for Veal and Vegetable Soup that has been passed down through generations," she explained.

As Marie began to recount the story behind the recipe, I was captivated by her words. She told me that the recipe had originated in her grandmother's kitchen in the rolling hills of Tuscany, where fresh ingredients were abundant and cooking was a labor of love. Her grandmother had learned the recipe from a dear friend who was an expert in traditional Tuscan cuisine.

I listened intently as Marie described the process of making the soup, from selecting the freshest veal shanks to simmering them slowly with a medley of garden vegetables and aromatic herbs. She emphasized the importance of patience and attention to detail, as each step was crucial in creating a rich and flavorful broth.

After hours of simmering on the stove, the soup was finally ready. Marie ladled out steaming bowls of the fragrant broth, garnished with tender veal, carrots, celery, and potatoes. The first spoonful was a revelation – the flavors melded together perfectly, creating a comforting and nourishing dish that warmed the soul.

I knew in that moment that I had to learn how to make this soup for myself. Marie graciously shared the recipe with me, and I eagerly jotted down every detail, from the precise measurements of each ingredient to the exact cooking time for the veal shanks.

Over the years, I perfected the recipe through trial and error, experimenting with different herbs and vegetables to create my own signature version of Veal and Vegetable Soup. I added a splash of white wine for a touch of acidity, and a sprinkle of Parmesan cheese for a savory finish.

As I cooked the soup in my own kitchen, the memories of that day with Marie flooded back to me. I could almost hear her laughter and feel her warm presence as I stirred the pot and inhaled the intoxicating aroma of simmering broth.

Each time I made the soup, it felt like I was honoring the legacy of Marie's grandmother and all the generations of cooks who had lovingly prepared this dish before me. The recipe was not just a collection of ingredients and instructions – it was a connection to the past, a link to a time when food was more than just sustenance, but a celebration of family, tradition, and friendship.

As I ladled out bowls of Veal and Vegetable Soup for my own family and friends, I shared with them the story of how I learned to make this dish and the love and care that went into every spoonful. And as they savored each mouthful, I knew that the recipe would continue to be passed down through the generations, bringing comfort and joy to all who tasted its delicious flavors.