Rabbit Soup

Broth preparation

• 1
  Cut parsley root, carrots, and celeriac into 1.5 cm cubes. Remove the dirty outer skin from the onion, but leave the bottom skin. Wash the onion and cut it in half. Chop the rabbit loins into smaller pieces.
• 2
  Heat a pan over high heat, place both onion halves cut-side down onto it dry, and let them brown.
• 3
  Place the chopped vegetables, both halves of the roasted onion, and rabbit loins into a pot. Pour in 3 l of cold water, ensuring everything is submerged, and bring to a boil. Reduce heat to minimum. Skim off any foam that forms on the surface of the pot. Once no more foam forms, add the spices and herbs and 1 level teaspoon of salt.
• 4
  Reduce heat to minimum and let the broth simmer uncovered for 45 minutes, up to an hour. Then remove the loins, pick the meat from them, and strain the broth through a fine sieve into a clean pot. Return the clear broth to the stove and boil it down over high heat to half or less of its original volume. This will give it a richer flavor and strength.

Soup preparation

• 1
  Cut carrots, celeriac, and parsley root into 1 cm cubes. Finely chop the onion. Debone the kidneys, cut them in half lengthwise, remove the white urinary ducts, and dice them.
• 2
  In a pot, melt butter over medium heat, add onion and root vegetables, and sauté until golden. Add flour and sauté for 1 minute, stirring constantly. Add 950 ml of rabbit broth, stir, bring to a boil, reduce heat to one-third, and simmer for 15 minutes.
• 3
  Add the diced kidneys and cook for another 5 minutes. Add cream, chopped pieces of 200 g cooked meat from the rabbit loins, mace, and cook for another 3 minutes. Season with salt and pepper to taste. Sprinkle with finely chopped parsley.