Yield: 4 servings
|2 larges||Carrots; sliced|
|1 large||White turnip; diced|
|1||Medium-size parsnip; diced|
|250 grams||Leeks; sliced (8oz)|
|4 larges||Stic celery; sliced|
|1||Medium-size onion; chopped|
|15 grams||Butter or vegetable margarine; (1/2oz)|
|2 tablespoons||Wholemeal flour|
|½ teaspoon||Ground mace|
|½||A nutmeg; grated or 1/2|
|; teaspoon ground|
|1½ litre||Chicken stock; (2 1/2 pints)|
|½||Lemon; juice of|
|A bouquet garni sachet|
|4 tablespoons||Chopped fresh parsley|
Prepare all the vegetables. Melt the butter or margarine in a large saucepan on a high heat. Put in the pigeon and brown it all over. Remove it and lower the heat. Mix in the vegetables, cover them and cook them gently for 5 minutes. Stir in the flour, mace and nutmeg and cook for 1 minute.
Stir in the stock and bring it to the boil. Replace the pigeon. Add the lemon juice and bouquet garni, cover and simmer for 1½ hours.
Take out the pigeon. Cut away all the meat and dice it finely. Return it to the soup and reheat if necessary. Ladle the soup into deep bowls or a tureen and scatter the parsley over the top.
Note: you can add the diced vegetables half-way through the cooking time, without pre-softening them, if you prefer them with a firmer texture.
Converted by MC_Buster.
NOTES : This is a main meal soup which makes an economical use of game and winter vegetables.
Converted by MM_Buster v2.0l.