“A William Sonoma inspired soup.”
IngredientsNutrition1⁄3 cupcanola oil2 lbsboneless veal shoulder, finely chopped (can put thru a meat grinder or food processor)1 yellow onion, finely chopped2 celery ribs, finely chopped3 bay leaves2 teaspoonsfresh thyme, minced1 teaspoonpaprika1⁄2-1 teaspooncayenne pepper1⁄3 cupall-purpose flour3 garlic cloves, minced2 cupstomato puree6 cupsbeef stock (unsalted and homemade is best)1 tabelspoon Worcestershire sauce2 tabelspoons Thai fish sauce (optional)salt and pepper (to taste)1 lemon, juiced1⁄2 cupfresh Italian parsley, minced1⁄2 cupgreen onion top, chopped1⁄2 cupdry sherry4 eggs, hardboiled
DirectionsIn a heavy soup pot over medium-high heat warm the oil. Add the ground veal and cook while stirring frequently until brown on all sides, about 5 to 8 minutes.Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste.Cook while stirring frequently until the vegetables are tender and lightly brown, about 9 minutes. Add the flour and cook another 5 minutes stir constantly to incorporate.Now add the garlic, tomato purée stock, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.Return the soup to a boil, reduce heat and allow to simmer for an hour to allow flavors to blend.After your soup has simmered for 1 hour, add the lemon juice, parsley and green onions. Stir mixture well and let simmer another 30 minutes.Remove the bay leaves; taste and adjust seasonings.Ladle into warm bowls. Pour about a tablespoon of sherry into each bowl (or amount desired). Peel and finely chop the hard boiled eggs. Spoon over top of soup. Serve at once.
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