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Dine Out List/Recipes/Appetisers, Starters, Soups and Vegetable Dishes/Bacony Veal and Vegetable Cream Soup
Bacony Veal and Vegetable Cream Soup
3 tablespoons olive oil
2 white onions, finely chopped
8 ounces bacon or italian pancetta, finely chopped
1 1/2 tablespoons sweet paprika
10 ounces thin veal, finely chopped (scallopini)
4 cups chicken broth
2 medium carrots, finely chopped
2 medium turnips, finely chopped
10 ounces mushrooms, finely chopped (white button)
2 medium white potatoes, finely chopped
18 ounces canned diced tomatoes
1 red bell pepper, finely chopped
salt
freshly ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons fresh dill, snipped and chopped
Heat oil in a large soup pot and cook onions and bacon over medium heat until onions start to colour, about 15 minutes.
Stir in paprika and cook for 2 minutes.
Add the veal and just enough stock to cover it.
Cover pan and simmer for 20 minutes.
Add carrots, turnips, mushrooms, potatoes, tomatoes, and remaining stock, season with salt and pepper.
Bring to a boil, reduce heat and simmer until vegetables are tender about 20 minutes.
Halfway through add red peppers.
Add a little more stock if the soup looks dry.
Put sour cream in a bowl and whisk in flour, then whisk in cream.
Pour this mixture into the soup and bring to a boil, stirring consistently.
Simmer 2 more minutes.
Taste and adjust salt and pepper.
Before serving add dill and stir.
Enjoy.
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