Bacony Veal And Vegetable Cream Soup

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs Cook Time: 1 hr 5 mins

Ingredients

• 3 tablespoons olive oil
• 2 onions, finely chopped
• 8 ounces bacon or 8 ounces italian pancetta, finely chopped
• 1 1/2 tablespoons sweet paprika
• 10 ounces thin veal, finely chopped (scallopini)
• 4 cups chicken broth
• 2 medium carrots, finely chopped
• 2 medium turnips, finely chopped
• 10 ounces mushrooms, finely chopped ( button)
• 2 medium potatoes, finely chopped
• 18 ounces canned diced tomatoes
• 1 red bell pepper, finely chopped
• salt
• freshly ground black pepper
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 3 tablespoons fresh dill, snipped and chopped

Recipe

• 1 heat oil in a large soup pot and cook onions and bacon over medium heat until onions start to colour, about 15 minutes.
• 2 stir in paprika and cook for 2 minutes.
• 3 add the veal and just enough stock to cover it.
• 4 cover pan and simmer for 20 minutes.
• 5 add carrots, turnips, mushrooms, potatoes, tomatoes, and remaining stock, season with salt and pepper.
• 6 bring to a boil, reduce heat and simmer until vegetables are tender about 20 minutes.
• 7 halfway through add red peppers.
• 8 add a little more stock if the soup looks dry.
• 9 put sour cream in a bowl and whisk in flour, then whisk in cream.
• 10 pour this mixture into the soup and bring to a boil, stirring consistently.
• 11 simmer 2 more minutes.
• 12 taste and adjust salt and pepper.
• 13 before serving add dill and stir.
• 14 enjoy.