Pigeon and vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
| 1 | Wood pigeon | |
| 2 | tablespoons | Wholemeal flour |
| ½ | teaspoon | Ground mace |
| ½ | A nutmeg; grated or 1/2 | |
| ; teaspoon ground | ||
| ; nutmeg | ||
| 1½ | litre | Chicken stock; (2 1/2 pints) |
| ½ | Lemon; juice of | |
| A bouquet garni sachet | ||
| 4 | tablespoons | Chopped fresh parsley |
Directions
TO GARNISH
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.