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Goose Soup
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Description
A brothy flavor with a distinct rosemary aroma.
Ingredients
- ¾ pounds Goose (Up To 1 Pound)
- 1 quart Water
- 1 ounce, weight Leek, Green Leaves, Chopped
- 1 teaspoon Fenugreek Seeds (Dried, Heaping)
- 1 teaspoon Salt
- 2 ounces, weight Carrot, Sliced
- 2 cloves Garlic, Minced Or Pressed
- 1 Tablespoon Dill Stems And Parsley Stems, Chopped Finely
- 1 teaspoon Rosemary (Dried, Crushed Using Your Fingers)
- 1 teaspoon Lovage Leaves (Dried)
- 1 pinch White Pepper, Ground
- ½ pounds Noodles, Your Preferred Type, Cooked According To Package Instruction Then Drained
- 1 Tablespoon Parsley And/Or Cilantro Leaves, Finely Chopped, For Garnish
Preparation
Cut the goose carcass into pieces using kitchen shears. Cut off any remaining pieces of fat and discard them.
Toss the carcass and the next 4 ingredients (water through salt) into a pressure cooker. Put the lid on and cook according to manufacturer’s instructions for 25-30 minutes, then release the steam. Remove the carcass from the pressure cooker and set it aside. Skim fat from the surface of the stock and discard it. Strain the stock into another soup pot excluding all of the solids (scum, leeks, seeds, etc).
Bring the stock to a boil. Add all of the veggies and herbs (carrot to lovage on the above list). Simmer for 10 minutes. Season with the white pepper. Add some salt if desired. You may add some red pepper too, if you like more spicy flavors.
In the meantime, remove the meat from the carcass and chop it into bite sized pieces.
Serve the broth over the noodles. Garnish with the meat and the leaves of parsley and/or cilantro.
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