Ingredients
1/2 C canola oil
2 lb boneless veal shoulder finely chopped
1 yellow onion finely chopped
2 celery stalks finely chopped
3 bay leaves
2 tsp minced fresh thyme
1 tsp paprika
1/2-1 tsp cayenne pepper
1/3 C all purpose flour
2- 8 cloves garlic
2 C fresh tomato puree (make yourself or use canned)
6 C beef stock (low sodium)
1 Tb Worcestershire sauce
Tabasco sauce (optional)
Tony Chacheres seasoning to taste
sea salt & black pepper
1 small lemon
4 hard boiled eggs
1/2 C minced flat leaf parsley
1/2 C chopped green onion tops
1/2 C dry sherry
Preparation
In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. Add onion, celery, bay leaves, thyme, paprika and cayenne to taste, stir frequently until vegetables are tender and lightly browned. Add flour and cook 5-9 min stirring constantly. Add garlic (as much as you like), puree, stock, Worcestershire and Tabasco to taste (if using). Season with Tony’s, salt and black pepper to taste. Return soup to a boil, then reduce heat and simmer uncovered stirring occasionally for 1 hour. While soup is simmering, remove seeds from half the lemon and process lemon (peel and all) in food processor until finely ground. Peel and chop eggs finely. After soup has simmered an hour add lemon, eggs, parsley and green onions, simmer for 30 min more. Remove bay leaves and stir in sherry, taste and adjust seasoning.
