Ingredients with Measurements:
- 2 pigeons, cleaned and cut into pieces
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 8 cups of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Ladle
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat some oil over medium-high heat.
2. Add the chopped onion and garlic and sauté until translucent.
3. Add the chopped root vegetables and sauté for a few minutes until they start to soften.
4. Add the pigeon pieces and sauté until browned on all sides.
5. Add the bay leaves, thyme, rosemary, and chicken broth.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the pigeon is cooked through and the vegetables are tender.
7. Remove the bay leaves and discard.
8. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- You can use chicken or turkey instead of pigeon.
- You can use any root vegetables you like, such as potatoes, sweet potatoes, or celery root.
Variations:
- Add some chopped kale or spinach to the soup for some extra nutrition.
- Add some cooked noodles or rice to make the soup more filling.
Tips and tricks:
- If you don't have an immersion blender, you can use a potato masher to mash the vegetables in the soup.
- You can make the soup ahead of time and store it in the fridge for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with some chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add some more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure the pigeon is cooked through before serving.
- Store leftovers promptly in the fridge or freezer.
Food history:
Pigeon soup is a traditional dish in many cultures, including French and Chinese cuisine.
Flavor profiles:
Savory, earthy, hearty
Serving suggestions:
Serve hot as a main course.
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Taste: Savory, Earthy, Herbaceous, Rich, Comforting