Anne Willan

Soupe Solognote au Lapin

Rabbit and Mushroom Soup

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

One old poacher’s trick to hide illicit game is to immerse the pieces in a vegetable soup; here the rabbit is reduced after long cooking to a discreetly anonymous purée. To make ‘soupe solognote au poulet’, substitute a medium-sized chicken for the rabbit.

Ingredients

1 rabbit

Method

Cut the rabbit* in 6 or 7 pieces. Heat the butter in a large pot, add the rabbit pieces and brown them lightly over a low fire. Add the wine, broth, onions, bouquet garni and a little salt and pepper. Bring to a boil and simmer over a low fire, skimming often, for 45 minutes or until the rabbit is te