1 kg of veal breast
salt and pepper to taste
2 tablespoons of olive oil
3 1/2 liters of water
2 tablespoons of thyme
1 large bunch of parsley
250g of fresh mushrooms or canned (drained)
50g of butter
1 tablespoon of curry powder
50g of all-purpose flour
salt to taste
1 cup of heavy cream
1 kg of veal breast
salt and pepper to taste
2 tablespoons of olive oil
3 1/2 liters of water
2 tablespoons of thyme
1 large bunch of parsley
250g of fresh mushrooms or canned (drained)
50g of butter
1 tablespoon of curry powder
50g of all-purpose flour
salt to taste
1 cup of heavy cream
Rinse the veal with salt and pepper
Place in a large pot with hot olive oil and let brown on all sides
Add 3 1/2 liters of water and thyme
Let cook for about 1 hour over low heat, without covering the pot
Wash and chop the parsley
Slice the mushrooms into thin strips
In another pot, melt the butter and sauté the parsley and mushrooms
Add 1 tablespoon of curry powder
Sprinkle with flour and stir over medium heat for 1 minute
Once done, add the veal cooking broth and season to taste with salt
Let cook
Cut the cooked veal into small cubes, but do not use the fat
Add the veal to the soup
Add heavy cream and bring to a simmer
Check the seasoning and adjust if needed by adding more curry powder.
