Pigeon and vegetable soup

Yield: 4 servings

Measure 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

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.

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