Veal Broth

Veal broth was the almost universal liquid base for French classic velouté and cream soups. Nowadays most cooks find veal too expensive to use for making broth and use chicken broth instead. But if you use an inexpensive cut—breast is surprisingly cheap—a good full-flavored veal broth is not as expensive as you might think. And a well-made veal stock gives an extra dimension and depth of flavor to delicate vegetable soups.

Because veal comes from young animals, the meat conta