Rabbit Stew and Baby Broad Bean Soup with Radish and Turnip Greens
- 7 ounces spring onions (200 g)
- 2 1/4 pounds baby broad beans (1 kg)
- 1 1/4 ounce turnip tops (50 g)
- 1 1/4 ounce radish tops (50 g)
- 3 cups light chicken stock (80 cl)
- 2 cups chicken consommé (40 cl)
- 2 tablespoons olive oil (3 cl)
- 1/2 ounce butter (15 g)
- 1 cup crème fraiche (optional) (20 cl)
- coarse gray sea salt
- fleur de sel
- extra-virgin olive oil
- 1 1/4 ounce ricotta (or Brousse) cheese (50 g)
- 1/2 teaspoon coarsely ground black pepper (2 g)
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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