Viennese Veal Soup

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   1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes.

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   2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season.

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   3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked.

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   4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley

No additional tips available.