Soup with Turnips and Goose 

Soup with Turnips and Goose

(0)

Calories:0 kcal
Difficulty:moderate
Preparation:45 min
Ready in:190 min
Vegetable
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Ingredients

For servings

80 gramsgreen Lentils
1 stalkLeek
500 gramsRutabaga
200 gramswaxy Potatoes
2Goose thigh
1 tablespoonGoose fat
1 literChicken broth
2Bay leaf
3Peppercorns
Salt
12Dried plum
Pepper

Directions

1 Soak the lentils about 1 hour.
2 Cut the leek lengthwise, rinse thoroughly under running water, trim and cut into thin rings. Peel, rinse and cut the rutabaga and potatoes into bite-size pieces.
3 Rinse the goose legs, pat dry and saute until golden brown in a pan in hot oil. Pour in the broth, add bay leaves and peppercorns, season with salt and simmer for about 1 hour over medium heat. Rinse the lentils in a sieve and add to pan 20 minutes before the end of cooking the goose legs. Then add the vegetables and dried plums to the soup and simmer for another 20 minutes. Take the goose legs out of the soup and let cool slightly, then loosen the meat from the bones,remove the skin and cut meat into bite-size cubes. Return meat to the stew and season with salt and pepper. Serve in preheated soup bowls.
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