Game Soup
Serves 4
- 2 tbsp butter
- 1j 4 lb (125 g) bacon, diced
- 1 onion, sliced
- 1/4 lb (125 g) mushrooms, sliced
- 1 tbsp all-purpose flour
- 5 cups (1.25 liters) game stock
- salt andblack pepper
- 1 tbsp red currant jelly
ORANGE & HERB BOUQUET
- 6 parsley stalks
- pared zest of 1 orange
- 1 bay leaf
- 1 large thyme or marjoram sprig
STEPS :
- Melt the butter in a large saucepan, add the bacon, and cook over high heat, stirring
occasionally, for 5-7 minutes, until crisp.
- Lower the heat, add the onion to the pan, and cook gently, stirring occasionally,
for a few minutes until softened but not browned.
- Make the orange and herb bouquet and set aside.
- Add the mushrooms to the pan and cook for 5 minutes, then add the flour and cook,
stirring constantly, for 1 minute. Add the stock, the herb bouquet, and salt and
pepper to taste, then bring to a boil. Cover and simmer for 30 minutes.
- Remove and discard the orange and herb bouquet, then stir in the red currant jelly.
Taste the soup for seasoning, and serve immediately.
Making a bouquet
Tie the parsley, orange zest, bay leaf, and thyme or marjoram with
a piece of white string. Leave a length of string to tie to the saucepan handle
so that the orange and herb bouquet can be lifted easily from the pan at the end
of cooking.
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