Winter Rumford soup, a little more refined

Ingredients for 4 servings:

• 1 pheasant (carcass including the legs)
• 4 shallots
• 1 tbsp oil
• 60 g celery
• 10 sprigs coriander leaves
• 1 large carrot(s)
• Salt
• 2 pieces of rabbit fillet(s) (boneless back)
• 1 tbsp butter
• 3 leaves of savoy cabbage
• 100 g Jerusalem artichoke
• 2 carrots
• ½ quince(s)
• 1 small garlic clove(s)
• 1 piece(s) of galangal, fresh, approx. 5 cm
• 1 stalk of lemongrass
• some soy sauce
• 2 tbsp pomegranate seeds

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the pheasant broth, finely dice the shallots, celery, and large carrot, and chop the coriander. Finely chop the carcass and roast it with the vegetables in a little oil. Pour in water, add the legs, season with salt, and simmer gently for about 1 hour. Remove the legs, strain the broth, and chill. Remove the solidified fat. Remove the meat from the legs and cut into bite-sized pieces. Brown the hare fillets all over in a little butter and set aside. Once cooled, cut into bite-sized pieces. Wash the savoy cabbage, remove the midribs, and cut into diamond shapes. Peel and dice the Jerusalem artichoke. Peel and dice the carrot. Finely chop the garlic. Peel and core the quince, chop finely, and fry in the fat from the hare fillets. Tap the bottom end of the lemongrass, peel and halve the galangal, and add both to the broth. Bring the broth to a boil. Add the vegetables and cook until al dente. About 4-5 minutes before the end of the cooking time, add the meat pieces to the soup. Season with soy sauce. Ladle the soup into deep bowls and sprinkle some pomegranate seeds over the soup.