Turtle Veal Soup

Soups | Danish cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Turtle Veal Soup

Ingredients

Veal with Marrow Bone - 2 lbs
Onion - 2 heads
Bay leaf - 0.1 oz
White Pepper (whole) - 0.5 oz
Salt - to taste
Carrot - 1 piece
Parsnip - 1 piece
Cooked Ham - 7.1 oz
Garlic - 1 clove
Vegetable Oil - 2 tablespoons
Cayenne Pepper - a pinch
Madeira - 3 fl oz
Meyer Lemon Juice - 0 fl oz
Chopped Sage Leaves - to taste
Celery salt - 1.8 oz

Step by Step guide

Step 1

Rinse the meat well, place it in a deep pot, and cover with water. Bring to a boil. Drain the water, rinse the meat, and wash the pot. Place the meat back in the pot, cover with water, add 1 onion, bay leaf, white pepper, and salt. Cook on low heat with the lid on for at least 1 hour.

Step 2

Remove the cooked meat from the broth, let it cool, and chop finely. Strain the broth. Peel and finely chop the onion, carrot, parsnip root, and celery. Sauté the vegetables with the ham, previously diced. At the end of the process, add a little broth and simmer for one minute.

Step 3

Add the sautéed vegetables to the pot with the broth, along with the minced garlic and cayenne pepper. Cook the vegetables with the ham for 2 hours. Strain and cool. Skim the fat from the broth, bring it to a boil again, add lemon juice and Madeira. Add pieces of veal to the broth and sprinkle with chopped parsley. Serve.