Rabbit Stew and Baby Broad Bean Soup with Radish and Turnip Greens

Credit: Didier Loire


Step 1: Soup

Wash and drain the radish and turnip tops.

Peel and finely chop the onions, then sweat in olive oil.

Add the chopped baby broad beans, and three quarters of the radish and turnip tops. Season with coarse gray sea salt.

Moisten with the bouillon and the stock, then cook quickly.

Purée and cool over ice to set the color.

Step 2: Rabbit Stew

Remove the heart, lungs, and head from the rabbit.

Separate the forequarters with a pair of scissors, following the backbone. Remove the small blade on the outside of the shoulders, and cut the ribs at the racks.

Peel and thinly slice the onions. Separate the rings from each slice by removing all the membranes between them.

Heat a bit of olive oil with a crushed, unpeeled garlic clove in a large pot. Season the rabbit forequarters, brown them, and add the onions to the pot.

Place the pot in the oven, and bake at 320°F (160°C) for 20 minutes. Flip the rabbit pieces and mix halfway through cooking.

Remove the rosemary needles from the branch, and chop finely.

Take the pot out of the oven, and shred the rabbit meat.

Melt the clear rabbit jus in a small pan, add the shredded meat, the onions, and the rosemary. Combine and set in a warm place.

Add a few drop of aged wine vinegar, season as needed, and place in four warmed individual cassolettes to serve.

Step 3: Plating

Bring the baby broad bean soup to a boil, and add a little cream and a dab of butter. Season as needed, and purée once more to obtain a smooth and frothy mixture.

Serve the steaming soup in a hot tureen.

Serve the rabbit stew topped with ricotta cheese, and season with fleur de sel and coarsely ground black pepper. Drizzle with a bit of olive oil, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits