Bright Onion Soup
A clear, delicate veal broth enriched with tender white onions that have been blanched to remove their sharpness, creating a refined and elegant soup.
Ingredients
- 2 pounds Veal shoulder, cut into small pieces with bones broken (Original recipe calls for a whole shoulder; scaled down for modern portions)
- 8 cups Water (For making the broth)
- 1 teaspoon Salt (Plus more to taste)
- 0.5 teaspoon Black pepper (Plus more to taste)
- 2 tablespoons Mixed soup herbs (parsley, thyme, bay leaf) (Fresh or dried mixed herbs)
- 1 large Egg white (For clarifying the broth)
- 3 medium White onions, very thinly sliced (Use sweet white onions for best results)
- 4 cups Boiling water (For blanching the onions)
More recipes using Veal_shoulder
Bridal Soup (Soup Elegant)
An elegant, crystal-clear consommé made from veal and calf's head, garnished with decorative shapes cut from tongue and meat, finished with sherry. This beautiful transparent soup has the color of light champagne and was traditionally served at special occasions.
Veal Curry
A traditional Indian-style curry made with tender veal shoulder pieces, simmered in aromatic spices until perfectly cooked. The veal is cut into bite-sized pieces and cooked using classic curry techniques.
Hussanee Veal Curry
A traditional Indian-style veal curry with aromatic spices, simmered until tender. This recipe follows the Hussanee method, creating a flavorful curry with meat cut into small squares.
Instructions
- 1Cut the veal shoulder into small pieces, breaking all the bones. Wash the meat thoroughly under cold running water.
- 2Place the veal pieces in a large pot with the water, salt, and black pepper. Bring to a boil over high heat, removing all scum that rises to the surface with a spoon.
- 3Reduce the heat to low and let the broth simmer gently until the meat is completely tender and falling apart, about 2.5 to 3 hours.
- 4Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. Remove all visible fat from the surface using a spoon or fat separator.
- 5Add the soup herbs to the strained broth. Taste and adjust seasoning with additional salt and pepper if needed. Bring to a boil.
- 6Beat the egg white until frothy. Remove the pot from heat and stir in the beaten egg white. Return to heat and bring just to a simmer. The egg white will coagulate and trap impurities. Strain the broth again through cheesecloth to achieve a crystal-clear soup.
- 7Slice the white onions very thinly. Place them in a bowl and pour boiling water over them. Let steep for 10 minutes, then drain completely.
- 8Repeat the blanching process two more times: pour fresh boiling water over the drained onions, steep for 10 minutes, and drain. This removes the sharp bite from the onions.
- 9Add the thoroughly drained onions to the clarified broth. Bring to a boil and simmer for 5 minutes until the onions are tender but still hold their shape.
- 10Ladle the hot soup into warmed bowls and serve immediately.
