Pigeon Soup with Long Grain Rice

Wash the pigeons and put on with 1 1/2 liters of water.

Bring to a slow boil and skim off any foam that forms with a fine slotted spoon.

Meanwhile, peel the carrots, celery and parsley root, peel the onion and cut it in half.

Wash the long-grain rice well until the starch is well rinsed off.

When no more foam forms, add vegetables and salt and simmer at low temperature for about 90 minutes. In the last 20 minutes, add the long grain rice.

While the pigeon soup is simmering, wash the heart, stomach and kidneys and boil them separately in a little water for 5-10 minutes.

Remove the pigeons as well as the vegetables. Remove the vegetables.

Let the meat cool slightly, remove from the bones and cut into pieces. Return to the soup, as well as the clear soup of the heart, stomach and kidneys. Remove giblets beforehand.

Season the soup strongly with salt and freshly ground pepper. As a final step, mix in the butter and finely chopped parsley.

Preparation Tip:

Pigeons have firmer meat than other types of poultry and therefore require a longer cooking time than other poultry of comparable size.

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