Ingredients with Measurements:
- 2 pigeon breasts, boneless and skinless
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened.
3. Add the pigeon breasts to the pot and cook until browned on both sides.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and let simmer for 20 minutes.
6. Remove the pigeon breasts from the pot and set aside.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and add the heavy cream and dried thyme.
9. Season with salt and pepper to taste.
10. Slice the pigeon breasts into thin strips and add them back to the pot.
11. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Protein: 16g
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Pigeon breasts can be substituted with chicken breasts.
- Heavy cream can be substituted with half-and-half or milk.
- Dried thyme can be substituted with other herbs such as rosemary or sage.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Garnish with chopped fresh herbs such as parsley or chives.
- Add a splash of white wine to the soup for extra flavor.
Tips and Tricks:
- Be sure to brown the pigeon breasts well for added flavor.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation Ideas:
Serve the soup in a bowl with a sprig of fresh thyme or a dollop of sour cream on top.
Garnishes:
Chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a crusty bread or crackers.
Suggested Side Dishes:
A side salad or roasted vegetables.
Troubleshooting Advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food Safety Advice:
Be sure to cook the pigeon breasts to an internal temperature of 165°F to ensure they are fully cooked.
Food History:
Pigeon soup has been a traditional dish in many cultures for centuries, often served as a delicacy for special occasions.
Flavor Profiles:
Creamy, savory, and slightly gamey.
Serving Suggestions:
Serve the soup as a starter for a dinner party or as a comforting meal on a cold day.
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Taste: Savory, Creamy, Rich, Comforting, Flavorful