Goose Breast Soup with Vegetables
Goose breast soup with vegetables is a recipe with fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g Carrots
- 150 g Knollensellerie
- 150 g leeks
- Salt
- 3 tbsp goose fat
- 2 tbsp flour
- 200 ml heavy cream
- 2 tbsp chopped parsley
- 1 bay leaf
- Salt
- pepper (ground)
Instructions
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1.
For the broth, peel and halve the onion. Wash the carrots, knollensellerie, and leeks and cut them into large pieces. Heat vegetable oil in a large pot and brown the onion on its cut side. Add the vegetables and pour 800 ml cold water over them. Place the goose breast in the cold water and bring to a boil. Add peppercorns, juniper berries, bay leaf, salt, and pepper; simmer gently with the lid closed for about 45 minutes until the meat is tender.
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2.
Meanwhile, prepare the garnish by washing or cleaning the carrots, knollensellerie, and leeks. Slice the leeks into rings, dice the knollensellerie and carrots. Boil the carrots and knollensellerie in salted water for about 5 minutes, add the leeks and cook for another 2 minutes. Then cool under running water and drain.
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3.
Strain the broth through a sieve into a pot (remove fat if desired), separate the meat from the bones and chop it finely. Heat goose fat in a pan, stir in flour, pour in the broth, and whisk quickly to avoid lumps. Add cream and season with salt, pepper, and nutmeg. Return the vegetables and goose breast to the soup, ladle into deep bowls, and garnish with parsley before serving.
