You are here

White Soup With Wine

Ingredients
  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)
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.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Drink: 
Wine

Rate It

Your rating: None
4.216665
Average: 4.2 (18 votes)