Ingredients

7 oz butter

2 lbs veal, diced into 3/8" cubes

1 large onion, diced

3 medium carrots, diced

4 stalks celery, diced

1 small bunch parsley, coarsely chopped

3 sprigs fresh thyme

3 sprigs fresh marjoram

4 bay leaves

salt, pepper, and nutmeg to taste

2 1/2 quarts veal or chix stock

flour, enough to make roux

3 eggs, beaten

Preparation

  1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes.
  2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season.
  3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked.
  4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley