Soup with Swede and Goose Meat

Ingredients

• 80 g green lentils
• 1 stalk leeks
• 500 g swede (rutabaga)
• 200 g waxy potatoes
• 2 goose legs
• 1 tbsp goose fat
• 1 l poultry broth
• 2 Bay leaves
• 3 peppercorns
• Salt
• 12 dried plums
• pepper (ground)

Instructions

1. 1.

   Soak the lentils for about 1 hour.

2. 2.

   Slice the leek lengthwise, rinse under running water, trim and cut into thin rings. Peel and wash the swede and potatoes, then cut them into bite‑size pieces.

3. 3.

   Wash the goose legs, pat dry and brown them all over in a pot with hot goose fat. Add the broth, spices, salt and simmer on medium heat for about 1 hour. Rinse the lentils under a sieve and add them to the pot 20 minutes before the end of cooking. Then add the vegetables and plums and simmer for another 20 minutes. Remove the legs from the soup, let them cool slightly, separate the meat from the bones, remove the skin and cut into bite‑sized cubes. Return the meat to the stew, season with salt and pepper and serve in preheated soup bowls.