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| What You Need: |
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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
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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