Pigeon Cream Soup
Ingredients
- 2 prepared pigeons weighing 14 oz each
- 2 1/2 pt water
- 1 tsp salt
- Strip lemon peel
- 2 small onions
- 2 leeks
- Small piece celeriac
- Sprig each parsley thyme and dill
- 2 egg yolks
- 5 tbsp double thick cream
- 1 tbsp fresh dill
Instructions
- Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
- Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
- Take the white part of leeks only, wash and cut into fine strips.
- Peel, rinse and dice celeriac.
- Rinse herbs and tie together.
- Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
- By the end of this time the liquid should be reduced by half.
- Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
- Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
- Serve the soup sprinkled with dill.
Calories: 144 kcal
Carbohydrates: 12 g
Protein: 3 g
Fat: 10g
Saturated Fat: 5 g
Cholesterol: 124 mg
Sodium: 619 mg
Potassium: 186 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1157 IU
Vitamin C: 10 mg
Calcium: 72 mg
Iron: 1 mg