Goose Soup with Julienned Vegetables
- For the broth
- 1 onion
- 2 carrots
- 300 grams Celery root
- 250 grams Leeks
- 1 tablespoon vegetable oil
- 400 grams Goose giblets (such as wings and offal) (excluding liver)
- 5 peppercorns
- 3 Juniper berries
- 1 bay leaf
- freshly ground peppers
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.