Turtle" veal soup
4 servings
180 minutes
The 'Turtle' veal soup is a refined dish of Danish cuisine inspired by traditional turtle soup but without using turtle meat. Its base is tender veal slowly simmered in a rich broth with aromatic spices and roots. Ham adds a light smokiness, while Madeira brings elegant sweetness and depth of flavor. Refreshing lemon juice highlights the rich bouquet of spices, and chopped parsley completes the composition with fresh notes. This soup is perfect for festive dinners and leisurely family meals, providing warmth and comfort. Served hot with crispy crackers or fresh baguette that can absorb the full range of flavors.
1
Wash the meat well, place it in a deep pot, and cover with water. Bring to a boil. Drain the water, rinse the meat, and wash the pot. Place the meat back in the pot, cover with water, add onion (1 head), bay leaf, white pepper, and salt. Cook on low heat with the lid on for at least 1 hour.
- Veal with marrow bone: 1 kg
- Onion: 2 heads
- Bay leaf: 2 g
- White peppercorns: 15 g
- Salt: to taste
2
Remove the cooked meat from the broth, cool it down, and chop it finely. Strain the broth. Clean and finely chop the onion, carrot, parsnip root, and celery. Sauté the vegetables with the ham, previously diced. At the end of the process, add a little broth and simmer for a minute.
- Onion: 2 heads
- Carrot: 1 piece
- Parsnip root: 1 piece
- Celery root: 50 g
- Boiled ham: 200 g
- Vegetable oil: 2 tablespoons
3
Place the roasted vegetables in a pot with broth, add minced garlic and cayenne pepper. Cook the vegetables with ham for 2 hours. Strain and cool. Skim the fat from the broth, bring it to a boil again, add lemon juice and Madeira. Add pieces of veal to the broth and sprinkle with chopped parsley. Serve.
- Garlic: 1 clove
- Cayenne pepper: pinch
- Madeira: 100 ml
- Lemon juice: 20 ml
- Chopped parsley: to taste