Preparation time 30 minutes, cooking time 2 hours.

1. Place the water in large saucepan with veal, peppercorns and bay leaf, bring to a boil. Reduce heat, simmer, covered about 11/2 hours or until veal is tender.

2. Transfer veal to medium bowl, using two forks shred veal coarsely. Strain broth  into large heat proof bowl.

3. Melt butter in large saucepan, cook onion and garlic, stirring until onion softens. Add flour, cook, stirring, until mixture thickens  and bubbles. Gradually stir in broth, stir over medium heat until soup boils and thickens slightly. Add egg tomato and paste, return to a boil. Reduce heat, simmer covered, 10 minutes. Cool 15 minutes.

4. Meanwhile, make toasted ciabatta with basil butter.

5. Blend or process soup, in batches until smooth. Return soup to same cleaned pan. add cream, stir over medium heat until hot.

6. Serve bowls of soup topped with shredded veal and semi-dried tomato, sprinkled with shredded basil and accompanied with toasted ciabatta with basil butter

Serves 6, per serving 20.1g fat, 1430kj (342 cal)

For toasted ciabatta bread:  combine 50g softened butter with 1 tablespoon finely chopped basil in small bowl. Toat8 thick slices ciabatta, both sides, spread with basil butter.

Serves 6, per serving 20.1g fat, 1430kj (342 cal)