Old-Fashioned Rabbit Soup

Soupe de Lapin à l’Ancienne

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is a simple soup from the tiny village of Poudenas in the Lot-et-Garonne. It is delicious and worth making whenever you intend to cook rabbit. Since the front legs and rib cage of rabbits have little meat but are very flavorful, they are better used for soup. The saddle and hind legs should be reserved for sautés.


  • Rib sections as well as tail bone, loose skin and fat, spine, and forelegs of 2 young, tender rabbits, or 1 stewing rabbit (see Note)
  • Salt and freshly ground pepper
  • 2


  1. With a cleaver, chop the rabbit into 1-inch pieces. Season with salt and pepper.
  2. In a large flameproof casserole, heat the duck fat and olive oil over moderately low heat. Add the carrots, leeks, and shallot. Stir once, then cover, and cook gently for 5 minutes so that the vegetables become soft but do not brown.
  3. Add the rabbit pieces; cover and cook for