CookEat Recipe
Veal Broth with Rice
A veal and rice soup with leeks, white onions, garlic, parsley and chervil.
Method
Steps
Step 1
Cut one pound of lean raw veal into quarter-inch-square pieces. Put in a saucepan with one tablespoon of butter and brown gently for ten minutes, stirring lightly.
Step 2
Add three and a half quarts of water and a separate two-pound bone-in piece of raw veal shin. Season with one level tablespoon of salt and half a teaspoon of pepper.
Step 3
Finely slice two leeks and chop two medium white onions. Add to the soup, cover and simmer slowly for one hour.
Step 4
Finely chop one garlic bean, four parsley branches and two chervil branches. Add with four ounces of raw white rice, cover and boil gently for about forty minutes more, until the rice and veal pieces are fully cooked and tender.
Step 5
Lift the whole separate veal-shin piece and any loose bone fragments out of the soup. Keep the original small veal pieces in the soup; do not return the removed shin. Skim off the surface fat, transfer to a hot tureen and serve promptly.
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