Ingredients
Method
1.Place veal in a large saucepan with water, peppercorns and bay leaf. Bring to the boil. Reduce heat and simmer with lid on for 1½ hours or until veal is tender.
2.Transfer veal to a medium bowl; using two forks, shred veal coarsely. Strain broth through a muslin-lined sieve or colander into a large heatproof bowl; discard solids.
3.Melt butter in a large saucepan over medium heat. Stir onion and garlic over heat until onion softens. Add flour and continue stirring until mixture thickens and bubbles. Gradually stir in broth. Stir over medium heat until soup boils and thickens slightly. Add fresh tomato and tomato paste; return to the boil. Reduce heat and simmer, covered, 10 minutes. Cool 15 minutes.
4.Meanwhile, to make toasted ciabatta with basil butter, combine butter and basil in a small bowl. Toast ciabatta on both sides; spread with basil butter.
5.In batches, blend or process soup until smooth. Return soup to pan, add cream and stir over medium heat until hot. Season to taste.
6.Serve soup topped with shredded veal, semi-dried tomato and basil. Accompany with toasted ciabatta.
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