#1 - Veal Cream Soup

 I went to St. Lawrance Market the other day to buy Meat ! I was thinking about kinds of meat, finally I decided to get a VEAL !! The reasons why I got veal are that firstly, I have never cooked veal before, and I LOVE beef and veal :)
So I got a VEAL CHUCK because I thought that some parts of beef & veal such as Sirloin, Rib, and Brisket are common to cook, but cooking the chuck was a new challenge for me who want to cook something new !
* The price was $ 7 per 1lb.

 

< The history of Veal >

 

100 BC
Centuries old delicacy of veal referenced in literature, history and scripture

MID 1900s
Holland-based veal system extends to U.S. raising calves on formula and in confinement

1970s
Sustainable/Organic movement begins to influence agricultural methods and practices

1990s
Group raised veal introduced in Europe; soon moves to U.S.

2008
Strauss Brands reintroduces the traditional art of natural pasture raised veal.

 

Reference http://straussbrands.com/our-meat/veal

 

 

The chuck which I cooked, it's muscles are very flavorful, when cooked on low heat for long time. Braising, stewing, and pot roasting are all perfect cooking methods. I was going to cook 'Veal Cream Stew', but I put too much liquid such as water inside the sauce, so I had no choice but to changed the menu. The reason why I decided to cook a veal with a cream sauce is when I was taking beef & veal's demo class, the chef was cooking a ' Veal Fricassé '. This food is made of beef with cream sauce, it is like a stew. I was truly inspired by the food and usually I like cream sauce, so it was good idea to cook the veal chuck cream stew. But I made a cream soup tho...hahaha

 

 

Anyways, I'm going to introduce the method of

VEAL CREAM SOUP !!

 

 

 < Ingredients >

 

Veal chuck chop 1 lb

35% Cream 473 ml

Water 100 ml

Button Mushrooms 7 pcs

White Onion 1 ea

Garlic 4 cloves

Broccoli 1/2 ea

Chilli Pepper 1 ea

Bay Leaf 1 ea

Vegetable Oil 1 Tbsp

Salt & Black Pepper to taste

 

 

 

 

 

              

 

< Method >

 

1. Wash and soak the veal chuck in the water to remove blood.

 

2. Strain it and dry with paper towels, marinade with salt , black pepper and vegetable oil.

 

3. Cut the Vegetables properly, blanxhing the broccoli.

 

4. In a sauce pot, saute the veal until light brown color and add garlic, chilli pepper and rest of the vegetables.

 

5. Saute properly, add water to boil, add cream (medium heat), add bay leaf.

 

6. Simmer it for about 15 mins, adjust the seasoning and simmer a bit more with nice consitancy.

 

 

 

 

 

 Ta-da !! Although there are lots of liquid, the tastes was GREAT !!

I also made a Risotto with this cream soup and rice, it was AWESOME !!

I think the Chilli Pepper was the best choice for greasy taste of this cream soup :) I didn't really taste the greasy taste. However the chuck should more braise in the soup because it was quite chewy. If I cook this food again, I need to spend lots of time for this.