Pigeon Soup (Belgium)

Ingredients

• 1 ounce of butter
• 6 ounces of flour
• 3 pigeons
• 1 ounce of chopped ham
• 2 quarts of consomme
• a bayleaf
• 1 leek
• a piece of celery
• 1 cup of cooked green peas
• 1 cup of cooked and sliced carrots
• a glass of white wine

Method

1. 1

   Blend 1 ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, 1 ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, 1 leek, and a piece of celery.

2. 2

   Cook for 1 hour, strain it, cut the meat into dice, add 1 cup of cooked green peas, salt, pepper, 1 cup of cooked and sliced carrots, and a glass of white wine.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 8. The excerpt below is the record exactly as published.

PIGEON SOUP. (Belgium.) Blend i ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, i ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, i leek, and a piece of celery. Cook i hour, strain it, cut the meat into dice, add i cup of cooked green peas, salt, 7 With a Saucepan over the Sea pepper, i cup of cooked and sliced carrots, and a glass of white wine

Cook this with the app: pantry check, scaling, and the assistant.