| 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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