Veal Broth With Rice And Croutons

Ingredients

• 3 pounds veal neck
• 3 quarts cold water
• 1 onion, finely cut
• 1 turnip, finely cut
• 1 small bunch parsley
• 1 cup washed rice
• Croutons, for serving

Method

1. 1 Break up the veal neck and place in a large pot. Add cold water, onion, turnip, and parsley.
2. 2 Simmer for three hours. Remove bones and press the solids through a sieve to extract the broth.
3. 3 Cool the broth, skim off fat, and reheat. Stir in the washed rice and simmer until tender.
4. 4 Serve hot with croutons.