Name: Soup of Vineyard Thrushes (Soupe à la grive de vigne)
Yield: For four people
Cuisine: French
Ingredients: 10 g (⅓ oz) celery all peeled and finely chopped separately to make tiny mirepoix dice; 4 thrushes; 1 carrot, peeled and coarsely chopped; 1 bouquet garni; 1 teaspoon chopped chervil; 1 teaspoon olive oil; salt, pepper, a pinch of thyme; 1 teaspoon truffle juice; 2 tablespoons sauce Périgueux; 2 litres (3½ pints) cold water; 20 g (¾ oz) dried mushrooms; 60 g (2 oz) onion; 60 g (2 oz) carrot; 60 g (2 oz) button mushrooms; 4 juniper berries; 1 onion, peeled and coarsely chopped

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

4 thrushes

Method

Pluck and clean the birds - keep the livers. Remove the wings and breasts - the white meat of the bird as it were - and put them on a plate. Chop up the remaining parts of the birds coarsely - legs, carcases and livers.
Lightly coat the bottom of a saucepan with oil, heat it and brown the chopped birds and all the ingredients for making the stock. Cook for five