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Friday, December 14, 2012,10:52 PM by
V.Chitralekha

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RABBIT SOUP

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
3 hours

Preparation Method :

  • Combine the rabbit, ham hock and water in a soup pot.
  • Bring to a boil over high heat, remove the foam and scum as they rise to the surface.
  • Add the onions, tomatoes, garlic, thyme, salt and pepper, cover it and simmer for 1-2 hours, or until the rabbit is tender.
  • Transfer the rabbit to a plate, discard the ham hock and strain the stock through a fine sieve set over a deep bowl, pressing down hard on the vegetables with the back of a spoon before discarding them.
  • With a small knife remove the skin from the rabbit. Cut away and discard the bones, and cut the rabbit meat into 1-inch cubes.
  • Melt the butter in the soup pot and add the flour. Cook for 2 minute.
  • Pour in one fourth of the strained stock and cook over high heat until the mixture thickens and comes to a boil. (Stir it constantly)
  • Now pour in the remaining stock in a thin stream.
  • Add the rabbit meat and wine and, stirring occasionally, bring to a boil over high heat.
  • Remove the soup from the heat and mix cream.
  • Serve it immediately.

INGREDIENTS

  • 1 kg fresh rabbit, cut into 12 pieces
  • 120 gram meaty smoked ham hock
  • 1.5 litre water
  • 2 onions, thickly sliced
  • 1 tomato finely chopped
  • ½  teaspoon finely chopped garlic
  • ½  teaspoon crumbled dried thyme
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 60 ml dry white wine
  • 120 ml heavy cream

6 comments for “Rabbit Soup”

  • Posted Saturday, February 11, 2023 at 6:35:25 PM

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