Recipe of Favorite Soupe de Carcasse du Périgord

AditGallery    September 24, 2022    French Food    Comment   

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Perfect Soupe de Carcasse du Périgord. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Soupe de Carcasse du Périgord, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soupe de Carcasse du Périgord delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can have Soupe de Carcasse du Périgord using 13 ingredients and 7 steps. Here is how you cook it.

Voici une recette traditionnelle de mon Périgord ! C'est chaque hiver quand la saison du gras (comprendre la saison des oies et des canards gras) un incontournable de toutes les familles Périgourdine. La carcasse d'une volaille, les légumes du jardin, le pain il n'en faut pas plus pour un festin... #laruchequiditoui

Ingredients and spices that need to be Get to make Soupe de Carcasse du Périgord:

1. 1 carcasse de canard gras
2. 3 belles carottes
3. 3 pommes de terre
4. 3 poignées de haricots blancs
5. 3 navets
6. 3 blancs de poireaux
7. 1 petit céleri rave
8. 1 petit chou
9. 1 oignon piqué de 3 clous de girofle
10. 1 gros bouquet garni avec laurier, thym, persil, vert de poireau
11. 1 gousse d'ail
12. 1 poignée de gros sel de mer
13. 3 grains de poivre noir

Steps to make to make Soupe de Carcasse du Périgord

1. Mettre tous les ingrédients dans un grand faitout couvrir d'eau froide pour obtenir un bouillon savoureux
2. Porter à ébullition et baisser le feu : compter alors 3 heures de cuisson à frémissement...
3. Au bout de ce temps garder la soupe au chaud et sortir la carcasse. Laisser la refroidir un moment et ensuite retirer toute la viande qui reste accrochée à l'os. Récupérer cette viande et ajouter la à la soupe.
4. Avant de servir tailler le pain rassis en tranche très fines (gare à vos doigts !) : en Périgord on appelle cela la taille !
5. Déposer une couche épaisse de taille au fond de chaque assiette calotte (une assiette creuse quoi...) et servez 2/3 belles louches de soupe épaisse riche et fumante...
6. Déguster !!! Quand vous aurez mangé toute la soupe et qu'il ne restera que l'équivalent d'une ou deux cuillerée versez une rasade de vin rouge dans votre assiette chaude et buvez directement le breuvage à l'assiette ! on appelle cela faire chabrol...
7. A l'heure ou je publie ma soupe est en train de cuire je vous mettrai la photo de la soupe, de la taille et du chabrol demain ;-)

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So that's going to wrap it up for this exceptional food How to Make Super Quick Homemade Soupe de Carcasse du Périgord. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!