Veal Soup with Fennel

Name: Veal Soup with Fennel
Yield: Makes 12 cups (3 l); 6 main-course servings
Ingredients: 1 pound (450 g) medium egg noodles, cooked just until tender; Freshly ground black pepper, to taste; 5 cups (1.25 l) Beef Stock or, in England beef stock, imported beef or meat stock; or Basic Chicken Stock or commercial chicken broth plus ⅔ cup (180 ml) Glace de Viande; ¼ cup (65 ml) fresh lemon juice; 2 bulbs fennel, trimmed, cored, and cut into 1-inch (2.5-cm) chunks; 1 tablespoon kosher salt, or less if using commercial broth; 5 tablespoons (75 g) unsalted butter; 2½ pounds (1.1 kg) boneless veal shoulder, cut into 1-inch (2.5-cm) cubes; ¼ cup (25 g) all-purpose flour; 12 small shallots, peeled; 1 teaspoon ground coriander; 2 medium tomatoes, cut into chunks

Preparation info

Makes 12 cups 3 l ) ;
6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This may be my most original soup. It’s one of my favorites, and it makes an unusual, but good, dinner. This soup takes advantage of an inexpensive cut of veal and doesn’t require all that much of it; but it is much better with beef stock.

Ingredients

5 tablespoons (75 g) unsalted butter
2½ pounds (1.1

Dinner
Main course
Soup

Method

In a medium stockpot, melt 2 tablespoons butter over medium-high heat. Toss the meat with the flour. Add one third of the veal and brown, about 5 minutes per side. Set aside in a bowl. Melt 1 more tablespoon