Goose Soup with Vegetable Julienne

Ingredients

• 1 onion
• 2 carrots
• 300 g turnip celery
• 250 g leek
• 1 tbsp plant oil
• 400 g goose small parts such as wings and entrails (without liver)
• 5 peppercorns
• 3 Juniper berries
• 1 bay leaf
• Salt
• pepper (ground)
• 2 tbsp parsley
• 150 g Carrots
• 100 g stalk celery
• 150 g leek
• 3 tbsp goose fat
• 2 tbsp flour
• 200 ml heavy cream (min. 30% fat)
• a pinch freshly grated nutmeg
• 0.25 tsp Dried thyme
• herbs (for garnish; lovage and thyme sprig)

Instructions

1. 1.

   Peel and halve the onion. Wash and roughly chop the carrots, turnip celery, and leek. Heat plant oil in a large pot and brown the onion on its cut side. Add the vegetables and pour in 800 ml cold water. Place the goose small parts in the cold water and bring to a boil. Add peppercorns, juniper berries, bay leaf, salt, and pepper; simmer over low heat with the lid closed for about 30 minutes until the meat is tender.

2. 2.

   Meanwhile wash, dry, and finely chop parsley. Wash carrots, stalk celery, and leek, then cut into fine julienne strips. Boil in plenty of salted water for 2-4 minutes until al dente, shock with cold water, and drain.

3. 3.

   Strain the broth into a pot, remove any bones from the meat and dice it. Heat goose fat in a pan, stir in parsley and flour, pour in the broth, whisk quickly to avoid lumps. Add cream and season with salt, pepper, nutmeg, and thyme. Ladle the soup into preheated bowls, add the vegetable strips and diced goose, and garnish with fresh herbs before serving.