Pure pigeon soup

ingredients

2 pcs pigeon 1 pcs veal knee 1 pcs onion 1 pcs carrot 3 pcs parsley 1 bunch of celery 1 pcs bay leaf 1 tbsp oil 6 pcs black pepper a little salt 1/2 tsp coriander 1 pinch of thyme 2 tbsp sherry

step

1. Leave the pigeon breast meat to the butcher to cut off. Chop the meat from the thighs and bones into small pieces. 2. Chop the onion and coarsely grate the carrots. Crush the bay leaves. 3. Heat the oil in a saucepan. Add the pigeon meat, veal knuckle, onion, carrot, peppercorns and bay leaf. Stir fry for 3 minutes. 4. Add 2 litres of cold water and slowly bring to the boil. Remove any foam that forms during cooking. 5. Add the lemon zest, crushed peppercorns, half a teaspoon of salt, crushed coriander and thyme. 6. Cook the soup for 2-2,5 hours. 7. Remove the pot from the stove and let stand for 15 minutes. 8. Strain the soup or pour it through a cloth. 9. Heat 250 ml of broth to boiling point. 10. Cook the pigeon meat in the broth for 5-7 minutes. 11. Strain the broth again and add to the original broth. If desired, we can add a little more salt, soften with sherry or Madeira. 12. Bring the stock to the boil once more. Put the pigeon meat in a large plate or bowl and pour over the stock.