Soup Royal

Ingredients

• 2 pounds Beef shin (Cut into small pieces)
• 1 pound Calf's head meat, best parts (Can substitute veal shoulder)
• 1 small Beef tongue (About 1 pound)
• 1 teaspoon Black pepper (Plus more to taste)
• 2 teaspoons Salt (Plus more to taste)
• 1 bunch Mixed soup herbs (parsley, thyme, bay leaf) (Tied together)
• 1 whole Lemon (Half for juice, half for peel)
• 4 large Red carrots, peeled and chopped
• 1 pound Green peas, fresh or frozen
• 0.5 pound Potatoes, boiled and peeled
• 1 large Turnip, peeled and chopped
• 1 large Large onion, peeled and chopped
• 0.25 pound Yellow split peas, roasted and ground (Can substitute chickpea flour)
• 1 whole Orange (For pulp and peel)
• 12 whole Pitted prunes
• 0.75 cup Port wine
• 0.5 pound Ground beef for forcemeat
• 0.5 cup Fresh breadcrumbs
• 4 whole Eggs (For egg balls and binding)
• 0.25 teaspoon Ground nutmeg
• 2 tablespoons Butter (For frying)
• 12 cups Water (For initial stock)
• 6 cups Water for vegetables

Instructions

1. 1Cut the beef shin into small pieces (about 1-inch cubes). Leave the tongue and calf's head meat whole. Season all meats with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. 2Place all the meats in a large stockpot with 12 cups of water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface continuously for the first 15 minutes.
3. 3Continue simmering the stock. After about 1.5 hours, check the tongue and calf's head meat for tenderness by piercing with a fork. When tender, remove them from the pot and set aside to cool. Continue simmering the beef shin.
4. 4Continue simmering the beef shin for another 2 hours until the meat is falling apart and the stock is rich and flavorful. The total cooking time for the shin should be about 3.5 hours.
5. 5Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Allow to cool slightly, then skim off all visible fat from the surface. You should have about 8-10 cups of clear stock.
6. 6Return the strained stock to a clean pot. Add the bunch of soup herbs, additional salt and pepper to taste. Bring to a boil, then simmer for 30 minutes. Squeeze in the juice of half a lemon and skim any foam that rises.
7. 7Strain the stock once more through a fine-mesh sieve to remove the herbs. Set the clear stock aside.
8. 8Once the tongue is cool enough to handle, peel off the outer skin. Slice the tongue into 1/8-inch thick slices. Trim each slice into large diamond shapes. Set aside.
9. 9Cut the calf's head meat into 1-inch squares and strips measuring 1.5 inches long by 0.5 inch wide. Set aside with the tongue pieces.
10. 10Mix ground beef with breadcrumbs, 1 beaten egg, nutmeg, salt, and pepper. Form into small balls about 3/4 inch in diameter. In a skillet, heat 1 tablespoon butter and fry the balls until browned on all sides, about 5 minutes. Set aside.
11. 11Hard boil 3 eggs for 10 minutes. Cool, peel, and separate yolks from whites. Mash the yolks with a pinch of salt and pepper. Form into small balls. Set aside.
12. 12In a large pot, combine carrots, green peas, boiled potatoes, turnip, onion, ground split peas, remaining soup herbs, pepper, salt, orange pulp, orange peel (half), and lemon peel (half). Add 6 cups water to cover. Bring to a boil, then simmer for 45 minutes, skimming frequently, until all vegetables are very soft and falling apart.
13. 13Pour the cooked vegetables into a colander and allow all water to drain away completely. Transfer the drained vegetables to a fine-mesh sieve and press them through with a wooden spoon or spatula, creating a smooth puree. Discard any solids that won't pass through.
14. 14Add the vegetable puree to the clear stock, stirring well to combine. The consistency should be like a thick potato soup - add more or less puree as needed to achieve this texture.
15. 15In a small saucepan, combine the prunes and port wine. Bring to a simmer and cook gently for 15 minutes until the prunes are very soft.
16. 16Press the prune and port mixture through a fine-mesh sieve, extracting all the liquid and pulp. Discard the skins and any solids. Add the strained prune mixture to the soup.
17. 17Bring the combined soup to a boil, then reduce heat and simmer for 10 minutes. Strain the soup one final time through a fine-mesh sieve to ensure a smooth consistency.
18. 18Return the strained soup to the pot. Add all the prepared garnishes: forcemeat balls, egg balls, diamond-cut tongue pieces, and calf's head meat pieces. Heat through gently for 5 minutes. Taste and adjust seasoning with additional salt, pepper, or port wine if needed. Serve hot in soup bowls, ensuring each serving gets a variety of the garnishes.