Veal Soup with Cheese Toasties

0 Veal Soup with Cheese Toasties

Dec 28

I was inspired by a soup I had at a great little restaurant in Podgorica Montenegro on my last trip and figured I would make it at home. Simple, rustic inexpensive and delicious. The cost to make this pot of soup ran me about $6 total. I got two pounds of veal bones with a little meat on them from the butcher coast was $1.98 and its cuts like this that are perfect for soups as after a couple hours of simmering the meat falls off and becomes tender while the bones help flavor the broth. The rest is pretty much standard fair and for $6 in total I got about 8 bowls out of it so next time someone tells me they cant afford to cook something healthy and delicious I'll print this recipe out for them and stick to their forehead. I rounded it out with some cheese toasties (melted cheese on crackling crackers)

Veal Soup with Cheese Toasties

On 28/12/2011 (Wednesday) at 3:17 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/2yloow23

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Details

Prep Time:
10 min
Cook Time:
120 min
Ready Time:
2 hour, 10 min

Servings

8 servings

Ingredients

one onion chopped
3 cloves of garlic chopped
one large carrot chopped
2 bay leaves
one fresh thyme bundle
one can rinsed chick peas
2 cups chicken stock
2 pound or so of veal bones and trimming ask your butcher he will have some to sell you cheap
kosher salt and pepper
3 cups water
splash of dry white wine optional

Directions

MAKING CHEESE TOASTIES QUICK

Start by seasoning your veal bones with a good amount of kosher salt and pepper. then into a hot pan and brown the meat in a little olive oil. Take out the meat and now add the onion, carrots and garlic, add a little seasoning and cook them for about 3-4 min just until they are getting soft don't put any color on them.

Now add the chick peas, bay leaf and thyme bundle and cook for an additional 5-8 min until you can smell the herbs getting fragrant. Now add your chicken stock and veal back into the pot and cover with some water.

Bring to a boil then reduce to a simmer and cook for about 2 hours until all the meat has fallen off the bones. Remove the bones and skim any extra fat and scum off the top. Continue reducing until you have a nice rich flavor to the broth adjusting the seasoning as needed. I finished mine with a little fresh parsley as well.

That's it I served mine with some low carb cheese toasties which I have included a link to how I make them in 60 seconds.

Enjoy this soup it's perfect for the cold winter night.

Benny