Hearty veal soup

Preparation time is 10 minutes.

Ease of preparation is moderate.

Yield: 6 servings

Ingredients

• 1 kilogram 2 pound bones, coated with 2 tablespoons tomato paste
• 1 carrot
• 1 onion
• 1 small leek
• 2 sticks of celery
• ½ cup flour

Directions

1. Roast all in the oven for 1 ½ hours, turning continuously.
2. Place the bones and vegetables in high sided pot and cover with the port wine and 3 liters of water.
3. Add a little fresh thyme, simmer and reduce for 3 hours.
4. Pass into a clean pot and continue to reduce until a hearty soup consistency is achieved.
5. If the soup is still too liquid, thicken slightly with a touch of cornstarch. Season to taste.

To really make the presentation of this soup truly fantastic, a choux pastry cage can be produced by running choux pastry onto the top of an upturned buttered cup in a lattice fashion and baking lightly for 20 minutes at 350 degrees Fahrenheit.