La soupe de lapin

Name: La soupe de lapin (Old-fashioned rabbit in bouillon)
Cuisine: French
Ingredients: 1 slice fat salt pork; 2 slices streaky bacon; 1 bouquet garni (thyme, rosemary, parsley); 1 slice raw gammon; dried herbes de Provence; 1 to 1½ young rabbit(s), cut into serving pieces; ½ small celeriac; ½ small Savoy cabbage; 4 small carrots; 4 stalks celery; 1 bouquet garni (thyme, rosemary, parsley); 1 bouquet garni (thyme, rosemary, parsley); 2 bay leaves; 1 bouquet garni (thyme, rosemary, parsley); 300 ml/½ pint dry white wine; 1 large Spanish onion, stuck with 2 cloves; 1 large Spanish onion, stuck with 2 cloves; 4 new potatoes, 7.5–10 cm/3–4 inches long; 4 tomatoes; coarse salt and ground black pepper; coarse salt and ground black pepper; 2 fat cloves garlic, in their skins; 2 tablespoons coarsely chopped flat-leafed parsley

Old-fashioned rabbit in bouillon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 to 1½ young rabbit(s), cut into serving pieces
dried herbes de Provence

Europe
France
Provence
Gluten-free

Method

Cut the rabbit into serving pieces. Rub the pieces well with coarse salt, freshly ground black pepper and dried herbes de Provence and leave for 1 hour to absorb the flavours.

Make a bouillon by combining the chopped bacon, salt pork and raw gammon in a stock pot with the bouquet garni, bay leaves and garlic. Add 1 litre/1½ pints water and the dry white wine; bring to the