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CREAMY SOUP WITH VEAL CUBES

Grain Fed veal, Milk Fed Veal
Stewing Veal
20 min Preparation
30 min Cooking
4 Portions

Fontaine Family stewing veal cubes are the secret behind the most delicious stews. When cooking, opt for slow cooking over low heat to ensure optimum tenderness. Like all our veal products, our stewing cubes are made using veal raised without the use of hormones. They are the fruit of responsible farming on Canadian farms in Quebec. A sensible choice designed to delight you!

This recipe captures the delicious flavours of “Philly Cheese Steak” with a smooth, creamy consistency that makes it the perfect heart-warming soup.

Ingredients

  • 1 package (430 g) Fontaine Family veal stewing cubes
  • 15 ml (1 tablespoon) olive oil
  • 1 container 227 g white mushrooms, thinly sliced
  • 1 onion, chopped
  • 1 celery stalk, diced
  • 15 ml (1 tablespoon) chopped garlic
  • 1.5 liters (6 cups) stock of your choice
  • 15 ml (1 tablespoon) chopped fresh thyme or 5 ml (1 teaspoon) dried thyme
  • Salt and pepper to taste
  • 250 ml (1 cup) 35% cooking cream
  • 1/2 250 g package cream cheese
  • 2 slices sandwich bread, cut into small cubes
  • 30 ml (2 tbsp.) melted garlic butter
  • 30 ml (2 tbsp.) chopped fresh parsley

Preparation

  1. Cut veal cubes in half.
  2. Heat oil in a saucepan over medium heat. Brown veal pieces for 3 to 4 minutes, stirring constantly.
  3. Add mushrooms, onion, celery and garlic. Cook for 1 to 2 minutes.
  4. Pour broth into saucepan. Add thyme, salt and pepper. Bring to boil.
  5. Pour in the cream, then simmer for 25 to 30 minutes over medium-low heat, until the veal is tender.
  6. Meanwhile, preheat oven to 180°C (350°F).
  7. On a parchment-lined baking sheet, toss bread cubes with melted garlic butter. Season with salt and pepper.
  8. Bake for 10 to 12 minutes, until golden brown. Remove from oven.
  9. Add cream cheese to saucepan and stir until melted.
  10. Ladle soup into bowls. Garnish with croutons and sprinkle with parsley.

Side dishes

For a hearty meal, serve with a French baguette for dipping.

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