Viennese Veal Soup

• 7 oz butter
• 2 lbs veal, diced into 3/8" cubes
• 1 large onion, diced
• 3 medium carrots, diced
• 4 stalks celery, diced
• 1 small bunch parsley, coarsely chopped
• 3 sprigs fresh thyme
• 3 sprigs fresh marjoram
• 4 bay leaves
• salt, pepper, and nutmeg to taste
• 2 1/2 quarts veal or chix stock
• flour, enough to make roux
• 3 eggs, beaten

1. 1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes.
2. 2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season.
3. 3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked.
4. 4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley

butter, veal, onion, carrots, stalks celery, parsley, thyme, marjoram, bay leaves, salt, veal, flour, eggs

Taken from www.epicurious.com/recipes/member/views/viennese-veal-soup-50010361 (may not work)