Veal consommé with prawns and goat's cheese croutons

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal shank

Difficulty: *

Cooking methods: boiling

Preparation

Place the veal shank in a pan with 1.5 litres of salted water. Peel the onion and cut into rings. Add to the liquid, together with peppercorns and bayleaf. Bring the meat to the boil, skim the scum and allow to cook for about 1½ hours. Then remove the meat from the pan and dice. Sieve the stock.

Whilst the stock is stewing, shred the white cabbage finely. Melt the butter in a large pan and stir-fry the white cabbage with the honey. Pour on the stock and warm it thoroughly. Stir in the prawns and dill.

Pre-heat the grill for the goat's cheese croutons. Toast the slices of French bread lightly on both sides under the grill. Cover them with the goat's cheese and allow them to toast until the cheese begins to brown a little. Pour the soup into pre-heated soup dishes and place a cheese crouton in each bowl.

Tips:
* Add veal mince balls to the veal consommé.
* Stir tiny cubes of boiled beetroot into the soup.

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