Veal plays an important role in Italian cuisine and there are dozens of Tuscan veal Broth recipes for all cuts of this meat.
- 1/3 cup dried peas, soaked for 2 hours and drained
- 2 lb/900g boned neck of veal, diced
- 5 cups Fresh Beef or Bouillon (see page 15)
- 2¼ cups water
- 1/3 cup pearl barley, washed
- 1 large carrot, diced
- 1 small turnip (about 6 oz/175 g), diced
- leek 1 large, sliced thinly
- 1 red onion, chopped finely
- ½ cup chopped tomatoes
- 1 sprig of fresh basil
- ¾ cup dried vermicelli
- salt and white pepper
Put the peas, veal, bouillon, and water into a large saucepan and bring to a boil over low heat. Using a draining spoon, skim off any froth that rises to the surface of the liquid.
When all of the froth has been removed, add the pearl barley and a pinch of salt to the mixture. Simmer gently over low heat for 25 minutes.
Add the carrot, turnip. leek, onion, tomatoes, and basil to the pan, and season with salt and pepper to taste. Let simmer for about 2 hours, skimming the surface, using a draining spoon, from time to time. Remove the pan from the heat and set aside for 2 hours.
Set the pan over medium heat and bring to a boil. Add the vermicelli and cook for 12 minutes. Season with salt and pepper to taste and remove and discard the basil. Ladle into soup bowls and serve immediately.
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