Ingredients
3 oz butter
2 lbs veal, diced into 1/2" cubes
1 large onion, diced
3 medium carrots, diced
4 stalks celery, diced
1 small bunch parsley, coarsely chopped
3 sprigs fresh thyme
fresh marjoram (same amt as thyme)
4 bay leaves
salt and pepper
nutmeg to taste
2 1/2 quarts chicken stock, plus 1/2 quart water
roux made from 1/4 lb butter plus 3 oz flour
3 eggs, beaten
Preparation
In a soup pot, in 3 oz of butter, saute veal, onion, carrots, celery and half of parsley for about 5 minutes. Add all spices, stock and water. Simmer for approx 45 minuts until veal is tender. Add roux while stirring constantly. As soup thickens check for flavor. Last, slowly drip beaten eggs into soup and simmer for a few more minutes to ensure has been cooked. The soup is best after it has cooled overnight in the refrigerator. Simply reheat and garnish with charped parsley.
