“A William Sonoma inspired soup.”
1⁄3 cupcanola oil
2 lbsboneless veal shoulder, finely chopped (can put thru a meat grinder or food processor)
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 bay leaves
2 teaspoonsfresh thyme, minced
1⁄2-1 teaspooncayenne pepper
1⁄3 cupall-purpose flour
3 garlic cloves, minced
2 cupstomato puree
6 cupsbeef stock (unsalted and homemade is best)
1 tabelspoon Worcestershire sauce
2 tabelspoons Thai fish sauce (optional)
salt and pepper (to taste)
1 lemon, juiced
1⁄2 cupfresh Italian parsley, minced
1⁄2 cupgreen onion top, chopped
1⁄2 cupdry sherry
4 eggs, hardboiled
In 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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