Goose Soup with Julienned Vegetables

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Goose Soup with Julienned Vegetables
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Health Score:
8,6 / 10
40 min.
ready in 1 hr 15 min.
Ready in


For the broth
1 onion
2 carrots
300 grams Celery root
250 grams Leeks
1 Tbsp vegetable oil
400 grams Goose giblets (such as wings and offal) (excluding liver)
5 peppercorns
3 Juniper berries
1 bay leaf
freshly ground peppers
For the soup
2 Tbsps parsley
150 grams carrots
100 grams Celery
150 grams Leeks
3 Tbsps Goose fat
2 Tbsps Pastry flour
200 milliliters Whipped cream (minimum 30% fat content)
1 pinch freshly ground Nutmeg
¼ tsp dried thyme
Fresh herbs (for garnish) (such as lovage and thyme)
How healthy are the main ingredients?
LeekWhipped creamcarrotLeekCeleryparsley

Preparation steps


Peel the onion and cut in half. Rinse the carrots, celery root and leeks and cut into large pieces. Heat the vegetable oil in a large saucepan and brown the onion cut sides down. Add the vegetables and pour in 800 ml (approximately 3 1/3 cups) of cold water. Add the giblets to the cold water and bring to a boil. Add the peppercorns, juniper berries, bay leaf, season with salt and pepper and cook over low heat, covered for about 30 minutes until the meat is cooked.


Meanwhile, rinse the parsley, shake dry and finely chop. Rinse the carrots, celery and leek, and then cut into thin strips (julienne). Cook in plenty of boiling salted water for 2-4 minutes until crisp-tender, rinse with cold water and drain.


Strain the broth through a sieve into a pot, separate the meat from the bones and cut into small pieces. Heat the goose fat in a saucepan, stir in the parsley and the flour, pour in the broth and mix quickly with a whisk to prevent lumps. Pour in the cream and season with salt, pepper, nutmeg and thyme. Pour the soup into warmed bowls, add the julienned vegetables and the giblets and serve garnished with fresh herbs.