April 10, 2010

Cream of Goose Soup

Carcass from one cooked goose.
1 cup of onion, chopped.
½ cup of celery and celery leaves, chopped.
1 teaspoon of salt.
½ teaspoon of freshly ground black pepper.
1 medium carrot, diced.
4 chicken bouillon cubes.
2 quarts of cold water.
3 tablespoons of butter.
3 tablespoons of all-purpose flour.
1 cup of whole milk.
2 tablespoons of chopped pimiento.

 

In a large pot, place the goose carcass, chopped onion, celery, salt, pepper, diced carrot, bouillon cubes and water.

Bring to a boil, reduce heat and simmer for 60 minutes.

Remove and strain liquid, reserving 3 cups.

Once the carcass has cooled, separate the meat from the bones.

In another soup pot, melt the butter; then blend in the flour and stir until the mixture is light brown.

Add the 3 cups of goose stock, and stir until the mixture thickens.

Add the milk and goose meat from the carcass; stir to heat.

Add pimiento and serve.

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