Pigeon Cream Soup

Pigeon Cream Soup

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Servings: 4
Calories: 144


  • 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


  • 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
Ingredients Game, Pigeon
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