in Soup Recipes

Pigeon broth, grandma's style

updated

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Ingredients for 4 servings:

  • 2 pigeon(s)
  • 2 liters of water, cold
  • some salt
  • 1 parsley root(s), finely chopped
  • some soup vegetables, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the pigeons in a pot of cold, salted water, bring to a boil, and simmer over low heat until tender. Remove the pigeons, remove the meat from the bones, and finely chop. Bring the broth back to a boil, add the parsley root and the soup vegetables, and simmer over low heat. Strain the broth through a sieve, add the meat, and season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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