| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sainsbury’s, Sainsbury5 | 4 | servings | |
INGREDIENTS
| 2 | lg | Carrots; sliced |
| 1 | lg | White turnip; diced |
| 1 | Medium-size parsnip; diced | |
| 250 | g | Leeks; sliced (8oz) |
| 4 | lg | Stic celery; sliced |
| 1 | Medium-size onion; chopped | |
| 15 | g | Butter or vegetable margarine; (1/2oz) |
| 1 | Wood pigeon | |
| 2 | tb | Wholemeal flour |
| 1/2 | ts | Ground mace |
| 1/2 | A nutmeg; grated or 1/2 | |
| ; teaspoon ground | ||
| ; nutmeg | ||
| 1 1/2 | l | Chicken stock; (2 1/2 pints) |
| 1/2 | Lemon; juice of | |
| A bouquet garni sachet | ||
| 4 | tb | Chopped fresh parsley |
INSTRUCTIONS
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 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.
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