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Austrian Style Ragout Soup With Bread Dumplings

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Ingredients
  Veal bone 1 Pound
  Cold water 2 Quart
  Unsalted butter 5 Tablespoon, divided
  Boneless veal 1⁄2 Pound, cut into small pieces
  Chopped fresh parsley 1 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Green peas 1 Cup (16 tbs) (Fresh Or Frozen)
  Chopped asparagus 1⁄2 Cup (8 tbs) (1/2-Inch Pieces)
  Asparagus tips 6
  Egg 1
  Heavy cream 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Imported sweet paprika 1⁄2 Teaspoon
  Bread dumplings 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Veal
Cook Time: 
120 Minutes

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