How to make Leek and Veal Broth?
This recipe takes 55 minutes for 6 servings, intermediate difficulty.
Discover our leek and veal broth recipe. Ready in 55 minutes. Medium. Serves 6. With 400 gr of veal liver, 400 gr de ri de veja, 400 gr de ris de veau.
20 min
Prep time
35 min
Cook time
6
Servings
Intermediate
Difficulty
55 min
Total time
Lunch
Meal type
What ingredients for Leek and Veal Broth?
How to prepare Leek and Veal Broth?
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1
Soak the calf's foot gelatin in vinegar water for 2 hours.
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2
Drain and poach in boiling salted water for 8 minutes.
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3
Drain, rinse under cold water to remove the transparent membrane that surrounds it, and cut into pieces.
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4
Clean the cauliflower, divide into bouquets, blanch in boiling salted water for 5 minutes, reserve the cooking liquid.
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5
Clean and slice the leeks.
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6
Sauté them gently in warm butter, dust with flour, add 1.5 liters of cauliflower cooking water, season, cook for 15 minutes.
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7
Then return the pieces of calf's foot gelatin and the bouquet of cauliflower, heat for 2 minutes.
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8
To thicken the soup: beat the egg yolks with cream and lemon juice.
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9
Pour this mixture into the bowl, add the soup while whisking.
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10
Serve well hot.
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Frequently asked questions
Preparation takes 20 minutes and cooking takes 35 minutes, for a total of 55 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
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