Pigeon And Vegetable Soup

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Pigeon And Vegetable Soup Ingredients

2 lg Carrots; sliced	1/2 ts Ground mace
1 lg White turnip; diced	1/2 A nutmeg; grated or 1/2
1 Medium-size parsnip; diced	; teaspoon ground
250 g Leeks; sliced (8oz)	; nutmeg
4 lg Stic celery; sliced	1 1/2 l Chicken stock; (2 1/2 pints)
1 Medium-size onion; chopped	1/2 Lemon; juice of
15 g Butter or vegetable	A bouquet garni sachet
1 Wood pigeon	TO GARNISH
2 tb Wholemeal flour	4 tb Chopped fresh parsley

Instructions for Pigeon And Vegetable Soup

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 1 1/2 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.

Main Ingredient: SoupCuisine: Uncategorized

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