Hare Soup (Imitation)
A rich, savory vegetable soup designed to mimic the flavor of hare soup through the use of root vegetables, port wine, red-currant jelly, and aromatic herbs. A classic Anglo-Indian vegetarian alternative to game soup.
Ingredients
- 1 whole Large carrot, roughly chopped
- 1 head Celery head (small) or stalks, roughly chopped (Or use 3-4 stalks)
- 1 whole Onion (good-sized), peeled and chopped
- 0.5 whole Turnip (small), peeled and chopped
- 1 quart Water (Approx. 1 liter)
- 2 tbsp Butter (for roux)
- 2 tbsp All-purpose flour (for roux)
- 0.25 tsp Dried mixed herbs (Thyme, Marjoram, Savory) (Represents the 'Herbaceous Mixture')
- 1 pinch Cayenne pepper (Adjust to taste)
- 150 ml Port wine (Original calls for 'a glass')
- 2 tsp Red-currant jelly (Original calls for 'small dessertspoonful')
- 0.5 whole Lemon, juiced
Instructions
- 1Wash, peel, and roughly chop the carrot, celery, onion, and turnip into uniform pieces.
- 2Place the chopped vegetables in a large pot and add the quart of water. Bring to a boil, then reduce heat and simmer until the vegetables are completely tender.
- 3Rub the vegetables and liquid through a wire sieve or use an immersion blender to blend until smooth.
- 4In a separate small pan, melt the butter. Add the flour and cook over medium heat, stirring constantly, until the mixture turns a rich brown color (be careful not to burn it).
- 5Return the puréed soup to the pot. Whisk in the brown roux until the soup thickens to the consistency of good cream. Add the dried herbs, cayenne pepper, port wine, red-currant jelly, and lemon juice. Stir well to dissolve the jelly.
- 6Simmer gently for a few minutes to blend the flavors. Serve hot.