Rabbit bean cream

ingredients

pk olive oil 1 pk white onion 2 cloves garlic 1 pk leek 2 pk parsley 1/3 pk celery 3 pk potato 4 pk fresh mushrooms pk salt pk black pepper 600 g rabbit parts 3 pk bay leaf 200 g beans (soaked overnight) 1/2 pk kohlrabi 50 g butter 200 ml cream 3 liters cold water

progress in the video above

Try this unconventional rabbit bean cream. It’s tasty even for kids and so filling you don’t even need to serve a main course 🙂

1. Heat olive oil in a large saucepan. 2. Add the chopped onion along with the garlic and sauté. 3. Add the finely chopped leeks (white part) and saute together again. 4. Add the diced kohlrabi, sliced mushrooms, sliced parsley, diced celery and diced potatoes, and toss. Sauté for 2 minutes. 5. Add the bay leaf and stir. 6. Season with salt and pepper to taste (omit the pepper if cooking for children). Stir again. 7. Add the beans (which have been soaked overnight and drained of water). Stir. 8. Pour in cold water, so that the Vegetable Recipes are submerged and about 3 cm above. 9. Add the chopped rabbit parts. 10. Insert the green part of the leek whole. 11. Bring to a boil. 12. Turn down the heat and cook covered for 1-1½ hours, until the beans and meat are tender. 13. After an hour of cooking, remove the green part of the leek with the rabbit meat and bay leaf. 14. Blend the soup with an immersion blender until smooth. 15. Add cream and butter to make it smooth. 16. Blend again. And let simmer for a few more minutes. 17. In the meantime, peel the meat from the rabbit and cut into small cubes. 18. Serve the bean cream topped with the rabbit meat. 19. To garnish, I recommend drizzling with olive oil, adding basil leaves and possibly dried chilli.