|Yield: 12 servings||Weight||Measure||Directions|
|Bacon, chopped||8 pieces||
In large saucepan, cook bacon over medium heat until bacon is crisp and most of the fat has rendered out. Remove bacon with tongs, set aside and drain all but 2 tbsp (30 mL) of the fat.
Return the pan back to medium high heat and cook the veal, breaking it up with the back of a spoon until no pink remains, about 8 minutes. Season with salt and pepper. Stir in onion, celery and carrot and cook until onions are tender, about 10 minutes. Stir in garlic and chipotle and cook one minute.
Pour in stock, scraping any brown bits from the bottom of the pan. Add tomatoes and bring to simmer over medium low heat.
Cover and cook for 20 minutes. Stir in corn and reserved bacon and cook 5 minutes more.
Serve in warm soup bowls, garnishes with sour cream, cilantro sprigs and lime wedges.
|Ontario ground veal||2 lbs (1 kg)|
|Salt||½ cup (125 mL)|
|Fresh cracked pepper||¼ cup (60 mL)|
|Large onion, finely chopped||2|
|Celery Stalk, finely chopped||2|
|Carrot, finely chopped||2|
|Garlic, minced||2 tbsp (30 mL)|
|Chipotles in Adobo sauce, minced||2 tbsp (30 mL)|
|Chicken stock||12 cups (3L)|
|Diced tomatoes||28oz (796 mL)|
|Corn niblets||2 cups (500 mL)|
|Garnishes: sour cream, cilantro sprigs, lime wedges|
Source: Ontario Veal Appeal ontariovealappeal.ca