Veal Knuckle And Green Pea Soup

Ingredients

• 1 veal knuckle
• 4 quarts water
• Salt and pepper to taste
• 1 pinch mace
• Fresh herbs (e.g., parsley, thyme)
• 1 large onion
• 1 pint green peas

Method

1. 1 Chop the veal knuckle into small pieces and place in a large pot with water, pepper, mace, herbs, and the whole onion.
2. 2 Bring to a simmer and stew for 5 to 6 hours until the meat is tender and broth is rich.
3. 3 Strain the soup to remove the bones, onion, herbs, and spices.
4. 4 Return the clear broth to the pot, add the green peas, and simmer until tender.
5. 5 Serve hot.