Title: Pigeon And Vegetable Soup
Categories: Sainsbury's, Sainsbury5
Yield: 4 servings

2 lg Carrots; sliced
1 lg White turnip; diced
1 Medium-size parsnip; diced
250 g Leeks; sliced (8oz)
4 lg Stic celery; sliced
1 Medium-size onion; chopped
15 g Butter or vegetable
-margarine; (1/2oz)
1 Wood pigeon
2 tb Wholemeal flour
1/2 ts Ground mace
1/2 A nutmeg; grated or 1/2
; teaspoon ground
; nutmeg
1 1/2 l Chicken stock; (2 1/2 pints)
1/2 Lemon; juice of
A bouquet garni sachet

---------------------------------TO GARNISH---------------------------------
4 tb Chopped fresh parsley

Prepare all the vegetables. Melt the butter or margarine in a large
saucepan on a high heat. Put in the pigeon and brown it all over. Remove it
and lower the heat. Mix in the vegetables, cover them and cook them gently
for 5 minutes. Stir in the flour, mace and nutmeg and cook for 1 minute.
Stir in the stock and bring it to the boil. Replace the pigeon. Add the
lemon juice and bouquet garni, cover and simmer for 1 1/2 hours.

Take out the pigeon. Cut away all the meat and dice it finely. Return it to
the soup and reheat if necessary. Ladle the soup into deep bowls or a
tureen and scatter the parsley over the top.

Note: you can add the diced vegetables half-way through the cooking time,
without pre-softening them, if you prefer them with a firmer texture.

Converted by MC_Buster.

NOTES : This is a main meal soup which makes an economical use of game and
winter vegetables.

Converted by MM_Buster v2.0l.