Goose carcase soup

Name: Goose carcase soup
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Cuisine française,gasconne,périgourdine,béarnaise
Ingredients: 1 c. to s. flour; 1 white onion; 0.5 glasses of verjus (or dry white wine); 2 % or more of goose fat (or duck fat); 1 a few crumbs of bread, grilled and rubbed with garlic; 1 Salt; 1 Pepper; 1 bouquet garnished (persil, thyme, laurel); 3 c. to s. of red haricotes; 6 turnips; 6 carrots; 6 potatoes; 1 green cabbage; 2 g of garlic; 2 ointments piqued each with a clove; 1 carcase of geese (or duck) detailed in pieces

Total time: 15 min
servings: 4 servings
Dish type: Main dish

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Contains glutenContains sulphitesPork-freeLactose-freeKosher : to verify

Prep

15 min

Total time

15 min

Ingredients

servings

1 1 c. to s. flour
1 1 white onion
0,5 verre 0.5 glasses of verjus (or dry white wine)
2 2 % or more of goose fat (or duck fat)
1 1 a few crumbs of bread, grilled and rubbed with garlic
1 1 Salt
1 1 Pepper
1 1 bouquet garnished (persil, thyme, laurel)
3 3 c. to s. of red haricotes
6 6 turnips
6 6 carrots
6 6 potatoes
1 1 green cabbage
2 g 2 g of garlic
2 2 ointments piqued each with a clove
1 1 carcase of geese (or duck) detailed in pieces

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Method

1
If the carcass has been salted, do not omit to soak it for 24 hours in fresh water that you will renew twice. The next day, whiten the heart of the cabbage, cut in 4 for 10 minutes. In a large pan filled with 5 to 6 litres of moderately salted and peppery water, detail the vegetables (apples, carrots, turnips). Add the piquéed ointments of clove nails, garlic, red beans and then whitened cabbage. Add the garnished bouquet, a tablespoon of geese or duck fat. After about a quarter of an hour, plunge the carcass pieces into the pan and cook, on very low heat, for another 3⁄4 hour, squishing several times.
2
Meanwhile, lightly brown in a skillet with a tablespoon of goose fat, the chopped white onion. Sprinkle with flour and let dust for a few moments. Deglaze with the remaining verjus and possibly a small flask of broth. Pour into the pan a quarter of an hour before the end of the cooking.Serve very hot on the bread crusts.

Nutrition

calories: 450 kcal
fatContent: 18 g
fiberContent: 10 g
sugarContent: 8 g
sodiumContent: 700 mg
proteinContent: 25 g
cholesterolContent: 80 mg
carbohydrateContent: 55 g
saturatedFatContent: 10 g
unsaturatedFatContent: 8 g

Indicative values from the source, for the original recipe.

Source : recette-plus

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