Creamy Rabbit Soup
Tender and richly flavored
Ingredients
Rabbit meat, cleaned, cooked and diced
500 g
Onion, coarsely chopped
75 g
Potato, coarsely chopped
75 g
Ham rind, cleaned
150 g
Flour, sautéed with butter to make a roux
40 g
Butter
50 g
Garlic cloves, coarsely chopped
10 g
Fresh cream
50 g
White wine
50 g
Thyme powder
a pinch
Black pepper powder
a pinch
Salt
to taste
Chicken broth
to taste
Instructions
1
Step 1
Wash the rabbit meat. Wash the onion, potato, and garlic cloves, then coarsely chop them. Wash the ham rind. Sauté the butter with the flour to make a roux. Set everything aside.
2
Step 2
Place the rabbit meat and ham rind together in a pot and bring to a boil, skimming off any foam. Add the onion, potato, and chopped garlic, then simmer over low heat until the rabbit meat is tender. Remove the rabbit meat and cut it into pieces. Strain the cooking liquid, return it to the original pot, add the rabbit pieces and chicken broth, and bring back to a boil. Stir in the roux to thicken, then season with salt, pepper, and fresh cream. Adjust the flavor to taste and serve.
