Boiled veal soup
300 g veal shank
1 slice of celeriac
1 small parsnip root
A few peppercorns
Salt and pepper to taste
1-2 sprigs of parsley and celery
Butter and oil
Rinse the meat and cut it into portions. Place in a pan of cold water. Bring to a boil and skim thoroughly with a skimmer. Add the celery, carrots and parsnip, cut into big chunks, the onion (peeled but whole) and the stalks of celery and parsley (whole as well, for they will be removed at the end). Season the soup with salt and black pepper and simmer covered for 50 minutes.
Then tip in the potatoes (peeled and cut into chunks) and sprinkle the soup with a little oil. Continue cooking until the potatoes are set.
Finally, remove the sprigs of parsley and celery and dip in a piece of butter. Remove the boiled veal soup from heat, sprinkle with chopped parsley and serve hot.