The Windsor soup belongs to English cuisine. Soup turns out very nourishing and rich at the expense of veal legs and shanks.
It is required to you
- For six portions:
- - 2 veal legs;
- - 130 g of carrot, 130 g of onions;
- - 60 g of a desi;
- - 450 g of veal shank;
- - 300 ml of white wine;
- - 1 liter of broth;
- - 150 ml of tomato juice;
- - 6 tablespoons of Madeira;
- - 4 tablespoons of a rice flour;
- - lavrushka, thyme branch, Cayenne pepper, black pepper, parsley.
Instruction
1. Cut off meat from bones, lay out on a frying pan, fill in with cold water. Put a frying pan on slow fire, bring to the boil. Then cast away meat on a colander, at once shift in a bowl with cold water.
2. Small crumble carrot and onions, place on a frying pan with the warmed oil and slightly redden. Then add greens and the veal cut with small pieces. Cover with a cover, brown during a couple of minutes. Then pour in wine, you boil until it isn't evaporated completely.
3. Add broth, you potomit a little. Cover a frying pan not up to the end, you extinguish until meat becomes soft. Take meat and, having filled in with broth, keep in heat.
4. Carefully mix a rice flour with a small amount of broth, enter into soup. Boil within 15 more minutes. Then wipe soup through a sieve, place in a frying pan that soup remained warm.
5. Before giving on a table remove fat, add Madeira, black and a Cayenne pepper. If desired you can serve quenelles as a garnish.