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  Added: Jun 16, 2006  •  Visited (1887)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rabbit Soup
What You Need:
  • A 5- to 6-pound fresh rabbit or defrosted frozen rabbit, cut into 12 pieces, or substitute two 2˝ - to 3-pound fresh or defrosted frozen rabbits, each cut into 6 pieces
  • An 8-ounce meaty smoked ham hock
  • 3 quarts water
  • 3 medium-sized onions, peeled and thickly sliced
  • 2 medium-sized firm, ripe tomatoes, peeled, seeded and finely chopped, or substitute 1 cup chopped, drained canned tomatoes
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon crumbled dried thyme
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons butter
  • 6 tablespoons flour
  • ˝ cup dry white wine
  • 1 cup heavy cream

  • How To Cook:
    1. Combine the rabbit, ham hock and water in an 8- to la-quart casserole and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Add the onions, tomatoes, garlic, thyme, salt and a few grindings of pepper, reduce the heat to low, cover tightly and simmer for about 2 hours, or until the rabbit is tender but not falling apart.

    2. Transfer the rabbit to a plate, discard the ham hock and strain the stock through a fine sieve set over a deep bowl, pressing down hard on the vegetables with the back of a spoon before discarding them. With a small knife, or your fingers, remove the skin from the rabbit. Cut away and discard the bones, and cut the rabbit meat into 1-inch cubes.

    3. Add the butter to the casserole and melt it over moderate heat. When the foam begins to subside, stir in the flour and mix together thoroughly. Pour in 1 cup of the strained stock and, stirring constantly with a whisk, cook over high heat until the mixture thickens and comes to a boil.

    4. Still stirring, pour in the remaining stock in a thin stream. Add the rabbit meat and wine and, stirring occasionally, bring to a boil over high heat.

    5. Remove the soup from the heat and stir in the cream. Taste for seasoning. Serve at once from a heated tureen or in individual soup plates.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Oceania » Australia
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Dairy » Cream
    Main Ingredient » Meat & Poultry » Ham
    Dish » Soup


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