Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Veal Soup with Fennel
Makes 12 cups

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From Soup: A Way of Life

5 tablespoons unsalted butter
2 pounds boneless veal shoulder, cut into 1-inch cubes
12 small shallots, peeled
1 teaspoon ground coriander
2 medium tomatoes, cut into chunks
5 cups Beef Stock* or, in England imported beef or meat stock; or Chicken Stock* or commercial chicken broth plus 2/3 cup Glace de Viande*
2 bulbs fennel, trimmed, cored, and cut into 1-inch chunks
cup fresh lemon juice
1 tablespoon kosher salt, or less is using commercial broth
Freshly ground black pepper, to taste
1 pound medium egg noodles, cooked just until tender
In a medium stockpot, melt 2 tablespoons butter over medium-high heat. Toss the meat with the flour. Add one third of the veal and brown, about 5 minutes per side. Set aside in a bowl. Melt 1 tablespoon of butter, add another one third of the veal, and brown on all sides. Transfer to the bowl, repeat with 1 more tablespoon butter and the remaining veal.
Add the remaining butter, the shallots, and coriander. Toss to coat the shallots with butter. Lower the heat to medium and cook for 5 to 7 minutes, shaking the pan frequently, until the shallots are beginning to brown.
Stir in the meat, tomatoes, stock, and if using, the meat glaze. Bring to a boil, scraping up the browned bits from the bottom of the pan. Skim any foam that rises to the surface. Lower the heat and simmer for 30 minutes.
Stir in the fennel. Return to a boil. Lower the heat and simmer for 30 minutes. Season with the lemon juice, salt, and pepper.
Pass the noodles on the side, or stir into the soup just before serving. When ladling the soup, make sure to get the heavy stuff, as it has a tendency to sink to the bottom.
* See book for actual recipe