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Veal Soup

  • 2 lbs veal
  • 2 quarts cold water
  • 1 cup ham, chopped
  • 1 onion
  • 1 Tbsp parsley
  • Pepper
  • Salt
  • 1 pint cream
  • 3 slices carrot
Cook the veal slowly in water for 2-3 hours. Take out the veal.

Add the chopped ham, onion, parsley and carrot to the boiling stock. Let this simmer slowly for about an hour. Strain.

Add the cream. Season with pepper and salt.

Serve with croutons.
Submitted by Tess M May 30, 2010
15 min 30 min 45 min


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