*  Exported from  MasterCook  *

                             Pepper Pot Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Meat Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Veal breast -- or any cheaper
          of            veal
   1 1/2  pounds        Tripe -- cooked
   1 1/2                Green peppers -- lg pcs
   1 1/2  cups          Onions -- chopped
   1 1/2  cups          Leeks -- chopped
   4      large         Potatoes -- large chunks
   4      cans          Chicken broth
   1      teaspoon      Marjoram -- dried
     1/2  teaspoon      Thyme -- dried
     1/4  teaspoon      Sage
                        Red pepper flakes
                        Black pepper
                        Butter
                        Flour
                        Chicken base

Have butcher chop veal breasts into 2" pieces. Preheat oven to 425 deg.
Grease a large roasting pan. Place veal pieces in pan, separate. Place in oven and roast until
 meat is lightly browned. Turn several times while roasting. Add veal to large covered soup pot.
 Add chicken broth to roasting pan to deglaze. Cut tripe into 3/4' pieces and add to pot.
 Add chicken broth from roast pan to cover meat. Add marjoram, thyme, sage and red pepper. 
Cover and simmer for one hour. Remove veal from pot, remove meat from bones and return to pot. 
Saute peppers, onions and leeks in a frying pan with butter until just wilted. Add to meat. 
Cover and cook 1/2 hour.
Season with chicken base (or salt) and black pepper. Add potatoes and cook until soft
. Mix 3 tb of melted butter and 3 tb flour together.
 Add 1/2 ts at a time to soup until desired thickness is attained.

                   - - - - - - - - - - - - - - - - - -