Simple Veal Consommé

Instructions

1. Finely chop the leek and carrot into very small cubes—around ¼ inch / 5–6 mm is ideal. That small dice is part of what makes the finished soup so good because you get vegetables in almost every spoonful.
2. Heat the olive oil in a medium heavy-bottomed pot over medium-low heat.
3. Add the leek, carrot, and about 1 teaspoon salt. Cook for 8–10 minutes, stirring occasionally, until the vegetables are very soft and fragrant. You don't need much browning.
4. Add the veal cubes and another 1 teaspoon salt. Cook for about 3–5 minutes, stirring occasionally. You're not trying to deeply sear the meat; just let the exterior begin to cook and mingle with the vegetables.
5. Pour in 4 cups cold water. Bring it just to the beginning of a simmer.
6. During the first 15–20 minutes, some foam may rise to the surface. Skim it off with a spoon if you want a cleaner, clearer broth.
7. Reduce the heat to very low and partially cover the pot. You want the gentlest possible simmer—an occasional bubble rather than a rolling boil. Cook for approximately 3 hours, stirring perhaps once or twice.
8. Check the liquid toward the end. If the broth is reducing too much, add a small amount of water. But some reduction is desirable—you want the veal flavor to become concentrated.