Recipe Inspiration

Ingredients...

10 rabbit legs

250g unsalted butter

300g white mirepoix

½ head garlic

Thyme

Bayleaf

Rosemary

Tarragon

1ltr Essential Cuisine Signature Chicken Stock Reduction

2 ltr water

1ltr double cream

200g maris piper potatoes, peeled and diced

Salt and pepper

Method...

1. Chop the rabbit legs into small pieces and sweat in the butter with the mirepoix, potatoes, garlic and herbs without any colour. season.
   
   
2. Add the Essential Cuisine Signature Chicken Stock Reduction, water and cream and simmer for about 45 minutes or until the leg meat comes easily off the bone and the potatoes are soft.
   
   
3. Remove the legs. Puree and pass the soup twice through a chinois. Adjust the seasoning where necessary. Store in an airtight container in the fridge until needed.
   
   
4. Shred the meat from the bones and serve in the soup with a little chopped tarragon.