Yield: 4 servings
Measure | Ingredient |
---|---|
2 larges | Carrots; sliced |
1 large | White turnip; diced |
1 \N | Medium-size parsnip; diced |
250 grams | Leeks; sliced (8oz) |
4 larges | Stic celery; sliced |
1 \N | Medium-size onion; chopped |
15 grams | Butter or vegetable margarine; (1/2oz) |
1 \N | Wood pigeon |
2 tablespoons | Wholemeal flour |
½ teaspoon | Ground mace |
½ \N | A nutmeg; grated or 1/2 |
\N \N | ; teaspoon ground |
\N \N | ; nutmeg |
1½ litre | Chicken stock; (2 1/2 pints) |
½ \N | Lemon; juice of |
\N \N | 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.