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White Soup With Wine

  Veal knuckle 4 Pound
  Cold water 2 Quart
  Carrots 3 , sliced
  Onion 1 , sliced
  Celery stalks 4
  Parsley sprigs 2
  Beef 1 Teaspoon
  Bay leaf 1
  Salt 1 Tablespoon
  Cayenne grains 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  La rosa sauterne wine 2 Tablespoon
  Cream 1 Cup (16 tbs)

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4013 Calories from Fat 1592

% Daily Value*

Total Fat 176 g271.1%

Saturated Fat 79.1 g395.3%

Trans Fat 0 g

Cholesterol 1459.5 mg486.5%

Sodium 8116.1 mg338.2%

Total Carbohydrates 219 g73.1%

Dietary Fiber 11 g44.1%

Sugars 99.3 g

Protein 350 g699.9%

Vitamin A 639.4% Vitamin C 50%

Calcium 105% Iron 14.5%

*Based on a 2000 Calorie diet

White Soup With Wine Recipe