White Soup With Wine Recipe
Ingredients
| 4 lbs. knuckle of veal | ||
| Cold water | 2 Quart | |
| Carrots | 3 , sliced | |
| Onion | 1 , sliced | |
| Celery stalks | 4 | |
| Parsley sprigs | 2 | |
| Beef | 1 Teaspoon | |
| Bit of bay leaf | ||
| Salt | 1 Tablespoon | |
| Few grains cayenne | ||
| Peppercorn | 1/2 Teaspoon | |
| 2 tablespoons La Rosa sauterne wine | ||
| Cream | 1 Cup (16 tbs) | |
Directions
Wipe meat, remove from bone, and cut into small pieces.
Put meat and bone in soup kettle, cover with water; add carrots, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorn.
Bring quickly to boiling point, reduce heat, simmer 5 hours, strain.
Chill, remove fat, reheat; add wine, beef extract, and cream.
Season to taste with salt and cayenne.
Put meat and bone in soup kettle, cover with water; add carrots, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorn.
Bring quickly to boiling point, reduce heat, simmer 5 hours, strain.
Chill, remove fat, reheat; add wine, beef extract, and cream.
Season to taste with salt and cayenne.
Chef
