Austrian Style Ragout Soup with Bread Dumplings Recipe
Ingredients
| 1 pound veal bones | ||
| Cold water | 2 Quart | |
| Unsalted butter | 5 Tablespoon, divided | |
| 1/2 pound boneless veal, cut into small pieces | ||
| Parsley | 1 Tablespoon, chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Asparagus | 1/2 Cup (16 tbs), cut into pieces | |
| 4 to 6 asparagus tips | ||
| Egg | 1 | |
| Heavy cream | 2 Tablespoon | |
| Black pepper salt | 1 To taste | |
| 1/2 teaspoon imported sweet paprika | ||
| Bread dumplings | ||
Directions
Place veal bones in a soup kettle.
Add water; bring to a boil.
Reduce heat and simmer for 1-1/2 hours, skimming scum from surface as it forms.
Remove kettle from heat; remove bones.
If bones are meaty, remove all meat and add meat to broth in kettle.
Discard bones.
Melt 1 tablespoon butter in a skillet over medium heat.
Add veal and saute 15 minutes, stirring frequently.
Add chopped parsley; cook 5 minutes, stirring occasionally.
Return kettle of veal broth to medium heat.
Add sauteed veal mixture.
Bring to a boil.
Reduce heat; simmer 2 hours, or until veal is very tender.
In a small saucepan, melt the remaining 4 tablespoons butter over medium heat.
Add flour and stir with a wooden spoon until all the flour is moistened.
Cook, stirring constantly, until flour begins to turn pale tan in color.
Immediately remove pan from heat.
Using a whisk, briskly stir in 1 cup veal broth (from the soup kettle), a few tablespoons at a time.
When the cup of broth has been added, continue cooking over medium heat for 2 minutes, stirring constantly.
Gradually stir this mixture into the contents of the soup kettle and cook 5 minutes, stirring occasionally.
Cook peas and asparagus pieces and tips separately in a little water until barely tender.
Add peas and asparagus pieces to soup kettle, reserving asparagus tips for garnish.
Allow soup to heat 2 minutes.
Remove from heat.
Beat egg in a small bowl until well mixed.
Gradually beat in cream, then slowly add 1/2 cup hot soup.
Add this mixture to soup kettle, stirring constantly.
Return kettle to low heat and cook 2 to 3 minutes, stirring constantly until soup thickens slightly.
Add salt and pepper to taste; stir in paprika.
Put 3 to 4 bread dumplings in each heated soup bowl; ladle soup over dumplings.
Garnish each serving with a reserved asparagus tip.
Add water; bring to a boil.
Reduce heat and simmer for 1-1/2 hours, skimming scum from surface as it forms.
Remove kettle from heat; remove bones.
If bones are meaty, remove all meat and add meat to broth in kettle.
Discard bones.
Melt 1 tablespoon butter in a skillet over medium heat.
Add veal and saute 15 minutes, stirring frequently.
Add chopped parsley; cook 5 minutes, stirring occasionally.
Return kettle of veal broth to medium heat.
Add sauteed veal mixture.
Bring to a boil.
Reduce heat; simmer 2 hours, or until veal is very tender.
In a small saucepan, melt the remaining 4 tablespoons butter over medium heat.
Add flour and stir with a wooden spoon until all the flour is moistened.
Cook, stirring constantly, until flour begins to turn pale tan in color.
Immediately remove pan from heat.
Using a whisk, briskly stir in 1 cup veal broth (from the soup kettle), a few tablespoons at a time.
When the cup of broth has been added, continue cooking over medium heat for 2 minutes, stirring constantly.
Gradually stir this mixture into the contents of the soup kettle and cook 5 minutes, stirring occasionally.
Cook peas and asparagus pieces and tips separately in a little water until barely tender.
Add peas and asparagus pieces to soup kettle, reserving asparagus tips for garnish.
Allow soup to heat 2 minutes.
Remove from heat.
Beat egg in a small bowl until well mixed.
Gradually beat in cream, then slowly add 1/2 cup hot soup.
Add this mixture to soup kettle, stirring constantly.
Return kettle to low heat and cook 2 to 3 minutes, stirring constantly until soup thickens slightly.
Add salt and pepper to taste; stir in paprika.
Put 3 to 4 bread dumplings in each heated soup bowl; ladle soup over dumplings.
Garnish each serving with a reserved asparagus tip.
Chef
